School Lunch Box Slice
- 5 tablespoons honey*
- 5 tablespoons hulled tahini
- 1 cup desiccated coconut
- 1/3 cup sunflower seeds
- 1/3 cup pumpkin seeds
- 1/3 cup sesame seeds
- pinch of salt
- Preheat your oven to 175°C or 350°F. Grease and line a square 18cm tin with paper over-hanging the sides for easy removal.
- Place the ingredients into your processor and blend until the mixture is completely broken down and sticking together. Press the mixture firmly into your prepared tin and bake for 14 minutes.
- Remove the slice from the oven and leave to cool in the tin, place in the fridge for one hour prior to slicing.
- Eat and enjoy.
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.
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Quick and Easy School Lunch Box Slice
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