Nut Free Muesli Bars
A super simple and delicious nut-free muesli bar recipe that the whole family will love.
Coconut Oil (or butter)
Honey / Rice Malt Syrup
Tahini (or nut butter of choice if not nut-free)
Dried Coconut (fine or shredded)
Puffed Buckwheat or Puffed Rice
Goji Berries / Raisins / Dried Cranberries
Pumpkin Seeds (or sliced cashews or almonds if not nut-free)
Flax seeds / Sesame Seeds
Preheat oven to 180’C
In a saucepan, mix the coconut oil, honey and tahini and stir until it starts to bubble.
Remove the saucepan from the heat. Add the remaining ingredients and stir. (If you find the mixture a bit runny, add some more oats or coconut.)
Press the mixture into a pre-lined pan. I used a large bread pan for this. Press it down so that the mixture is well compacted.
Bake for 8-10 minutes or until the top starts to go golden brown.
Remove from the oven and press the top with the back of a spoon in order to remove any air. If you skip this step, it might start to crumble when you cut it.
Allow to cool then place in the fridge for roughly 2 hours before cutting.
You can store it in an airtight container in the fridge for approximately 1 week or 1 month in the freezer
allergy friendly, baking, dairy free, easy, healthy, healthy kids food, lunch box ideas, nut free, vegan