Seedy No-Bake Muesli Bars
We store ours in the freezer to keep them fresh and more nutritious, ensuring the oats, nuts and seeds donʼt go rancid.
Ingredients
150 g (1/2 cup) unprocessed honey
150 g tahini
70 g butter
200 g (1 1/2 cups) gluten-free rolled oats
80 g (1/2 cup) sunfl ower seeds
80 g (1/2 cup) flaxseeds
60 g (1/3 cup) almonds
80 g (1/2 cup) pumpkin seeds
80 g (1/2 cup) sesame seeds
60 g (1/2 cup) chia seeds
Method
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Line a 30 cm x 15 cm baking tray with baking paper.
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Melt the honey, tahini and butter in a small saucepan over a low heat, stirring until combined.
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Place the oats, sunflower seeds, flaxseeds, almonds and pumpkin seeds in a blender and pulse until combined but still slightly chunky.
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Pour into a bowl and add the sesame seeds and chia. Pour in the hot tahini mixture and massage everything together with your hands until combined.
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Press the mixture firmly and evenly into the lined tray – it should be about 1 cm thick. Use the back of a wet spoon to smooth the top. Place in the freezer until set (around 2 hours).
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Once set, cut into about 6 cm x 3 cm slices and store in an airtight container in the freezer. They will keep for at least 6 months.
This is an edited recipe extract from Grown & Gathered.
