Packed with seeds and chewy sultanas, these muesli bars are a super-easy healthy snack option. I like to store them in the fridge so they are extra crunchy to eat.
Makes: About 16 bars
INGREDIENTS
1 cup shredded coconut
½ cup each sultanas, pumpkin seeds and sunflower seeds
¼ cup each black chia seeds and white sesame seeds
⅓ cup each tahini and honey
3 tablespoons coconut oil
1 teaspoon each vanilla extract and ground cinnamon
½ teaspoon sea salt
Equipment: Grease a 20cm square baking tin and fully line with baking paper.
METHOD
Preheat the oven to 160°C regular bake.
Combine the coconut, sultanas and all the seeds in a large bowl.
Put the tahini, honey, coconut oil, vanilla, cinnamon and salt in a small saucepan over a medium heat. Cook, whisking, until the mixture is bubbling and smooth. Pour onto the seed mixture and stir until everything is well coated.
Press the mixture firmly into the tin. Bake for about 20 minutes, or until golden. Let cool completely in the tin. Lift out and cut into small squares.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.