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Not Quite LCM Bars

30 comments

 not quite LCM bars
School holidays are almost over.

Very soon we are back to routine, structure and getting everyone out the door at 8:25.

Very soon there will be lunches to pack, homework to be done and days without my little big people around.

Already I am counting down to the next break. To the slower pace that I love, where time doesn’t matter and where we are all together. Where nothing needs to be planned or remembered. Where my husband may take an impromptu day off for no other reason than so we can all hang out and perhaps wander off on an adventure: be it a bush walk, a trip to the zoo or to see a play.

Despite wishing that we had one more week to chill out at home, I am trying to focus on the positives and on the fact that these holidays were great. Everyone was calmer, we saw a little more of Dad and I wasn’t stuck on the couch consumed by morning sickness.

Of course, there have been some difficulties. Moments filled with defiant girls, cranky boys and exhausted parents. But all in all it has been a couple of weeks overflowing with laughter, love and simplicity and for that alone I am thankful.

Soon enough I will be back to the constant running around and mathematics homework that I cannot understand……


Not Quite LCM Bars

  • 5 tablespoons hulled tahini
  • 4 tablespoons honey*
  • 1/2 teaspoon concentrated natural vanilla extract
  • pinch of salt
  • 3/4 cup desiccated coconut
  • 2 cups puffed rice
  1. Place the tahini, honey, vanilla and salt into a mixing bowl and stir until well combined. Add the coconut and mix to combine. Add the puffed rice and use slightly damps hands, or hands rubbed with coconut oil, to combine the mixture.
  2. Once it is well combined press it very firmly into a lined loaf tin or the holes of a silicon mini muffin mould. Place in the fridge overnight to set.
  3. Serve. Eat. Enjoy!

*you can use rice malt syrup if you prefer.

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Not Quite LCM Bars
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30 comments

Wendywoo April 20, 2015 - 8:26 pm

At last- a use for horrible rice cakes, other than using them as packing material when I run out of polystyrene chips and bubble wrap! I was always so sad at the end of school hols, whilst my friends would be shouting with glee at getting rid of their offspring! At least you might be able to rest a little more…

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Bianca Slade April 25, 2015 - 8:36 am

To be honest I find it more restful when we are all home and I am not having to worry about being anywhere at any time. However, it is all going well and as much as my kids love being together I think they are enjoying there own space with Lu at school and Eamon home with me.
I was a rice cake sceptic too until I was so sick with this pregnancy and wanted to stick to gluten free (I had started eating gluten in all my other pregnancies when then sickness was bad and its never a good idea for me) so rice cakes saved me from turning to gluten. I cover them in avocado and find they are also really handy when I go to the city for scans and need to pack a lunch. A whole avocado and a few too many recipes, simply and means I can easily avoid the food court! Not perfect I know but when I am sick I can’t be too fussy! I hope you are going well. xxxx

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Veggie Mama April 20, 2015 - 8:49 pm

it’s not often I can eat bars like this, as we don’t do gelatin (everybody puts bloody marshmallows in them!) but this one I can totally get behind!

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Bianca Slade April 25, 2015 - 8:37 am

I love seeing your name pop up Veggie Mama!! I hope you and your little ones enjoy the recipe. Have a great weekend and again, HAPPY BIRTHDAY for yesterday <3 xxx

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Veggie Mama April 27, 2015 - 1:24 pm

Thank you so much!

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Tammy Sherwood August 20, 2015 - 7:28 pm

Could u use corn cakes instead 4 a lower carb choice..?

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Bianca Slade August 28, 2015 - 11:57 am

Absolulty. x

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Tammy Sherwood August 20, 2015 - 7:32 pm

Is honey or rice malt syrup beta n is the hulled tahini the spread, thanks..

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Michelle September 29, 2015 - 8:52 am

We loved these. I had trouble combining the mixture as it was so stiff – might give it a go in the food processor.

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Bianca Slade October 2, 2015 - 9:26 am

Thank you. You can also heat the honey slightly if that helps?

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Mix and Make Caramel Slice ~ Wholefood Simply October 8, 2015 - 8:00 am

[…] both savoury and sweet recipes. Some of our favourite ways to enjoy Tahini are in our 4 Ingredient LCM Bars and also in my Go-To Vego […]

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Lou January 24, 2016 - 9:59 pm

My kids and I love this recipe! I have always used what I have in the cupboard which is multigrain corn thins, instead of rice cakes, and I love it made this way! Great recipe! Thanks so much Bianca!

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Bianca Slade January 26, 2016 - 10:24 am

Thank YOU!!! I really appreciate the feedback and I am glad the recipe is being enjoyed. x

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Jenella March 20, 2016 - 12:39 pm

Once set, do these bar store better in fridge or pantry? Mine seem to go a bit soggy or stale, but is that to be expected ?

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Bianca Slade April 4, 2016 - 1:59 pm

I store them in the fridge and they keep really well. I hope this helps. x

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Jane Orr September 28, 2016 - 9:47 pm

I hear ya!! Love school holidays, my kids are 18,16 and 13 and the older they get the more I love the break 🙂 I’ll try this recipe for my daughter, who seems to suffer with stomach aches almost every evening!

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Bianca Slade October 13, 2016 - 7:42 pm

Thank YOU Jane! I hope it works well for your daughter. x

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Wendy October 9, 2016 - 5:30 pm

I would love to make this for a cake stall – is there a substitute for tahini? I wouldn’t know what to do with it afterwards!

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Katie October 11, 2016 - 1:28 pm

Do you like Hummus? Blend chickpeas, garlic, olive oil, tahini, cumin, lemon and a bit of water.

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Bianca Slade October 13, 2016 - 8:20 pm

You can use any nut butter that you have on hand, eg. peanut butter, almond butter etc. However, this recipe might get a little soft if it is out in the heat for too long. x

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Hamida October 23, 2016 - 11:29 pm

I would like to thank you for these simple, healthy and yet tasty recipes.
I have had to put my children on a gluten and dairy free diet and was struggling when it came to school lunch boxes.
Thank you

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Bianca Slade October 31, 2016 - 8:28 pm

No worries!!! Thank YOU for the feedback! I am glad the recipes are helping you. Be sure to let me know how you go with anything that you try. x

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Hayley Insch November 5, 2016 - 2:20 pm

These look great. Question: are rice puffs the same/similar to rice bubbles? I don’t mind buying them as I would think I’ll make these regularly but just wondering when I go looking if there is a huge difference?
Thank you

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Bianca Slade November 6, 2016 - 2:50 pm

You can use rice bubbles or puffed rice. Puffed rice is sometimes in the cereal section and sometimes in the health food section. I hope this helps. x

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Jo Marriott January 16, 2017 - 2:55 pm

I’ve been making this for a few months with great success, my kids enjoy them and they are not sickly sweet, just a perfect balance. My favourite comment it from a friend who said ‘I am having an adventure in my mouth, savoury and sweet with a touch of salt. Perfect.’ I passed the recipe onto his wife and now she makes them 🙂

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Jennifer January 23, 2017 - 7:19 pm

OMG I’ve just discovered your website!!! yay! Love the look of this recipe but need to substitute the tahini. what else can I use?

Reply
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[…] week we made Wholefood Simply Not quite LCM bars and the were very good, so we played around with this idea and made a few changes and Choc Puff […]

Reply
Rachel Beattie February 22, 2017 - 10:12 pm

Hey Bianca, any suggestions about what to replace tahini with if I’m not a fan of the flavour?

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Bianca Slade March 10, 2017 - 7:55 pm

Any nut butter will work x

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Debbie Frost September 8, 2017 - 8:33 pm

Just made these, all I can say is yum yum yum.

Reply

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