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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10 comments
[…] post Loaded With Goodness LCM Bars emerged firstly on Wholefood […]
I LOVE this slice!!!
Are the any suggestions for a tahini replacement ?
Thank you.
I’ve just made it using cashew butter instead. I’ll let you know how it goes!
Just wondering if there is a tahini replacement
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Oh These bars. Simply the best! The cranberries bring in a little sharpness, the tahini makes it nutty, the seeds make it crunchy, the honey makes it sweet and the puffed rice make it light!
AMAZING
So tempted to demolish the lot
..
This is delish! I don’t like currants or raisins so used sultanas and dried apricots 👌🏻
Sounds amazing! Will have to try this
The bars were a hit! Will be making them again. Thanks for the recipe
Hi is there something we can use other than a nut butter to replace the tahini?