School Muesli Bars with Thermomix Instructions

School Muesli Bars

• 2 cups desiccated coconut (190 grams)
• 1/2 cup pumpkin seeds (80 grams)
• 1/2 cup sunflower seeds (80 grams)
• 10 medjool dates, soft or chopped (220 grams)
• 1/2 cup raisins (75 grams)
• 1/2 cup dark choc chips (85 grams)
• 2 tablespoons honey (75 grams)*
• 4 tablespoons hulled tahini (110 grams)
• 1 teaspoon vanilla extract 
• pinch of salt

1. Preheat your oven to 180°C. Grease and line a square 20cm tin with baking paper over-hanging the sides for easy removal.
2. Place the ingredients into your processor and blend until the mixture is broken down and sticking together. Press the mixture firmly into your prepared tin and bake for 18 minutes.
3. Remove the slice from the oven and leave to cool in the tin, place in the fridge for one hour prior to slicing.
4. Eat and enjoy.

Thermomix Instructions

1. Preheat your oven to 180°C. Grease and line a square 20cm tin with baking paper over-hanging the sides for easy removal.
2. Place the ingredients into the bowl and blend at speed 10 for 12 seconds. Press the mixture firmly into your prepared tin and bake for 18 minutes.
3. Remove the slice from the oven and leave to cool in the tin, place in the fridge for one hour prior to slicing.
4. Eat and enjoy.

*you can use rice malt syrup if you prefer.
If you are wanting more quick and easy allergy friendly Lunch Box recipes be sure to check out the Back to School eBook, you can view it here.

Rate this recipe

Recipe

School Muesli Bars with Thermomix Instructions

Published

2019-06-03

Rating

4 Based on 68 Review(s)