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.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.