Loaded With Goodness LCM Bars
- 1 1/3 cups rice bubbles
- 1/3 cup desiccated coconut
- 1/3 cup pumpkin seeds
- 1/3 cup sunflower seeds
- 1/3 dark chocolate chips
- 1/3 cup raisins
- 1/3 cup currants
- 1/3 cup honey*
- 1/2 cup hulled tahini
- 1 teaspoon vanilla extract
- pinch of salt
- Preheat your oven to 180°C or 350°F. Line a square 20cm tin with baking paper.
- Heat the honey until it is runny. Add it to a mixing bowl with the tahini, vanilla and salt. Mix to combine. Add the remaining ingredients and mix to combine. Use slightly damp hands to press the mixture firmly into the prepared tin. Bake for 10 – 12 minutes or until golden.
- Remove from the oven and leave in the tin to cool. Place in the fridge for one hour prior to cutting.
- Slice. Serve. Eat and enjoy!
*you can use rice malt syrup if you prefer.
notes – I used gluten free rice bubbles.
If you are wanting more quick and easy allergy friendly Lunch Box recipes be sure to check out the Back to School eBook and the Pop it in the Lunch Box eBook.
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Loaded With Goodness LCM Bars
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