Baked Muesli Bars

How to Prepare

1. Preheat the oven to 160°C (320°F). Line an 18 x 28 cm (7 x 11 in) slice tin with baking paper. 2. Soak 110g / 3.88oz pitted Medjool dates in hot water for 5 minutes. 3. In a food processor, combine 95g / 3.35oz Rolled oats, 75g / 2.65oz Wholemeal plain flour, 45g / 1.59oz Desiccated coconut, 35g / 1.23oz Pepitas, 2 tsp Baking powder, 1 tsp Ground cinnamon, and a pinch of Salt. Process until combined. 4. Drain the dates and add them one at a time to the food processor, processing to distribute throughout the mixture. 5. Add 140g / 4.94oz Honey and 180g / 6.35oz Sunflower seed butter, and process until combined. 6. Spoon the mixture into the prepared tin and press down firmly with the back of a spoon. 7. Bake for 15-20 minutes until golden around the edges. Allow to cool in the tin before cutting into bars. Store in a sealed container in a cool, dry place for up to 2 weeks.

Good to Know

You can use any seed butter like sunflower or tahini. For nut-free lunchboxes, you can use a nut butter instead. For gluten-free bars, substitute buckwheat flour and use gluten-free baking powder.