Honey and Tahini Muesli Slice
I devised this recipe after searching the supermarket for a muesli bar that I would be happy to put in my son’s lunchbox. There were some muesli bars that were not bad, but they all contained nuts (a no-no at my son’s school). I am much happier with the version that I made myself. This slice is just so delicious, high in fibre, low in saturated fat and sodium, has less sugar than most muesli bars and is of course nut-free.
21/2 cups of rolled oats
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1 cup of shredded coconut (or 1/2 cup dessicated coconut)
1/2 cup brown sugar
1 tsp of cinnamon (or mixed spice which includes ginger, cloves, nutmeg and cinnamon is also yummy)
1 cup dried cranberries
5 tbsp light olive oil
1/3 cup tahini
1/3 cup honey
1 tsp vanilla
1 tbsp water
– Preheat oven to 160 Celcius.
– Line a 9 x 13 inch shallow baking dish with baking paper (leave enough overhang to be able to lift slice out with it.
-Put oats, seeds and coconut in a thin layer on another baking dish and toast in oven for about ten minutes.
– Put all dry ingredients into a food processor and pulse once or twice just to roughly chop some of the larger pieces and create a small amount of oat flour which makes it easier for the mix to stick together.
– Mix the wet ingredients together then add to the dry ingredients and mix well
– Press into lined baking dish
– Bake for around twenty minutes or until nicely browned
– Cool in tin for about ten minutes before picking up with baking paper and moving to rack. Allow to completely cool before cutting into bars and storing in an airtight container in the pantry for up to 1 week.