Packed with seeds and chewy sultanas, these muesli bars are a super-easy healthy snack option. I like to store them in the fridge so they are extra crunchy to eat.
Makes: About 16 bars
INGREDIENTS
1 cup shredded coconut
½ cup each sultanas, pumpkin seeds and sunflower seeds
¼ cup each black chia seeds and white sesame seeds
⅓ cup each tahini and honey
3 tablespoons coconut oil
1 teaspoon each vanilla extract and ground cinnamon
½ teaspoon sea salt
Equipment: Grease a 20cm square baking tin and fully line with baking paper.
METHOD
Preheat the oven to 160°C regular bake.
Combine the coconut, sultanas and all the seeds in a large bowl.
Put the tahini, honey, coconut oil, vanilla, cinnamon and salt in a small saucepan over a medium heat. Cook, whisking, until the mixture is bubbling and smooth. Pour onto the seed mixture and stir until everything is well coated.
Press the mixture firmly into the tin. Bake for about 20 minutes, or until golden. Let cool completely in the tin. Lift out and cut into small squares.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.