Seedy Choc Orange Muesli Bar

On the canteen menu this week and very more-ish! Simple to make at home and guaranteed to power you through the afternoon to dinner. Packed full of seedy goodness, low in sugar plus gluten and dairy free, it ticks lots of snack boxes! Replace the nut butter for tahini and it would be perfect for the kids lunchboxes too.

While you can play with the ingredients depending on what you have in the pantry, the base recipe is from one of my favourite cook books My Darling Lemon Thyme by Emma Gallaway. I had a little look around and it is available online in a number of places and here is a link to her sweet website if you want to have a meander.

INGREDIENTS

1 cup unsweetened shredded coconut

½ cup puffed millet/brown rice

½ cup pumpkin seeds

½ cup sunflower seeds

¼ cup hemps seeds (I used buckwheat groats)

1 Tbs sesame seeds

¼ cup tapioca flour

½ cup natural dried raisins (I used currants)

Good pinch salt

1 cup sunflower seed butter (or any nut butter)

½ cup brown rice syrup

2 tsp vanilla extract

Finely grated zest one orange

85 g dairy-free dark chocolate

Preheat oven to 160 degrees celsius

Grease 28 x 18 cm slice tin and line with baking paper

INSTRUCTIONS

• Combine puffed millet, coconut, seeds, tapioca flower, raisins and salt in medium bowl

• Add sunflower seed butter, brown rice syrup, vanilla, orange zest, and mix well until combined, use hands if you need to, it is a stiff sticky dough.

• Transfer mix to slice tin and press down.

• Bake for 20-25 mins until evenly golden brown.

• Remove and set aside to cool.

• If using chocolate, melt chocolate in double boiler and drizzle over top and allow to set.

• Cut into 16 bars.

• Will store airtight container 5 days, fridge 1 week, freezer 3 months.