Nut-free muesli bars

Name: Nut-free muesli bars
Prep time: 10 min
Cook time: 20 min
Total time: 5 min
Yield: Serves 8

Prep

10 min

Cook

20 min

Serves

Skill

Vegetarian

Prep

10 min

Cook

20 min

Serves

Skill

Nuts and Seeds Rolled Oats Weet Bix Snacks and Slices Lunchbox Health Snacks

Little hands love muesli bars – and with no nuts, these are the perfect make ahead lunch-box treat. Wholefood provided goodness - iron, protein and fibre from seeds and wholegrains.

Ingredients

1/2 cup tahini, room temperature
1/2 cup honey
1/4 tsp sea salt
1/2 tsp cinnamon
1/4 cup boiling water
3 Weet-Bix wheat biscuits, crushed
1/2 cup shredded coconut
1/2 cup rolled oats
1/2 cup large seeds (we used a combination of pepitas and sunflower seeds)
2 Tbsp flaxseed (linseed) meal

Nutrition per serving

Weight, measurement and temperature conversions

1320 kJ

energy kj

8 g

protein

5 g

saturated fat

4.8 g

dietary fibre

27 g

carbohydrate

18 g

sugars

98 mg

sodium

Method

Preheat oven to 180°C (350°F). Line the base and two sides of a square 20 cm cake tin with a strip of baking paper.
Combine tahini, honey, salt, cinnamon and boiling water in jug and whisk until smooth.
Combine dry ingredients (Weet-Bix wheat biscuits through to flax meal) in a large bowl. Add tahini mixture and stir well to evenly coat.
Spoon mixture into the prepared tin. Use a silicone spatula to firmly press into an even layer.
Bake 20 minutes until golden. Cool in pan 10 mins, move to a rack and cool completely. Cut into bars to serve.

1/2 cup tahini, room temperature
1/2 cup honey
1/4 tsp sea salt
1/2 tsp cinnamon
1/4 cup boiling water
3 Weet-Bix wheat biscuits, crushed
1/2 cup shredded coconut
1/2 cup rolled oats
1/2 cup large seeds (we used a combination of pepitas and sunflower seeds)
2 Tbsp flaxseed (linseed) meal