AuthorSam SpunnerThis crunchy muesli bar slice is packed full of goodness and is of course much healthier than store bought versions. The seeds add a nice serve of fats and vitamins which are essential for good brain function. As these do contain some sugar it would be wise to limit these to snack time. I cut up portions and have popped one slice into each of our Sinchies snack bags and have put them in the freezer, ready to go when I need them. So they're still as convenient as the store bought ones. They are egg free and if you use a diary free version of butter they'd be suitable for dairy free people too.
Preheat the oven to 180C. Line a baking tray with baking paper (approximately 18 x 25cm).
Place the apricots into a food processor and whizz for about 10 seconds.
In a saucepan place the butter, honey and sugar and heat until the sugar has dissolved.
Add the cranberries, raisins, chia seeds, sesame seeds, pepitas, flour and baking powder and mix until all the ingredients are incorporated.
Press the mixture into your baking tray and bake for about 20 minutes until golden brown.
Place into a Sinchies Reusable Snack Bags
I would try to cut the slice up when it is still warm as I cut it up when it was cool and it was a bit crumbly.
Choose apricots that don't have number 220 in it as this preservative can cause gastric irritation, hyperactivity, behavioural problems and can be fatal to asthmatics.
Ingredients
Directions
Preheat the oven to 180C. Line a baking tray with baking paper (approximately 18 x 25cm).
Place the apricots into a food processor and whizz for about 10 seconds.
In a saucepan place the butter, honey and sugar and heat until the sugar has dissolved.
Add the cranberries, raisins, chia seeds, sesame seeds, pepitas, flour and baking powder and mix until all the ingredients are incorporated.
Press the mixture into your baking tray and bake for about 20 minutes until golden brown.
Place into a Sinchies Reusable Snack Bags
