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Do you love a good muesli bar?
Are you confused by the ever-increasing list of ingredients that you can’t pronounce (or digest) written on the packets of the store bought varieties?
Well, stress no more muesli bar lovers! My beautiful friend Michelle has supplied me with the most delectable (and healthy to boot) ‘Coconut Bird-Seed Bar’ recipe. It certainly goes down a treat in this nest but you might need to store it out of sight as the little hands keep coming back for more! Bake it as a snack, lunchbox treat or main meal!
Some of the healthy ingredients and their benefits include:
// Pumpkin seeds // Nutritional powerhouses with a wide variety of nutrients ranging from magnesium and manganese to copper, protein and zinc.
// Sunflower seeds // These are good for heart health and are little bursts of selenium, magnesium and vitamin E
// Oats // They are a great source of soluble fibre and keep you fuller for longer. They help to lower blood pressure, improve gut health, increase vitamin B1 and give a daily fix of folate (which is also important for pregnant mummas).
// Chia // a great source of plant based omega 3s, meaning a great brain builder and mood lifter.
// Shredded coconut // is a decadent flavour enhancer, source of iron and some good fats and fibre.
// Flax seed // is a powerhouse of B vitamins and magnesium as well as MORE plant based omega 3s.
// Cinnamon // improves insulin’s efficiency which helps stabilize blood sugar levels.
Could you get a healthier bar??? I think not!
If there are no nut allergies to worry about, simply substitute half of the cup of seed for your favourite chopped nuts. This keeps for a good week in an airtight container (if it lasts that long)!
Without further ado… Thank you my dear sista…
Coconut Bird-Seed Bars
1/3 cup (80 grams) coconut oil
2/3 cup (160 grams) syrup sweetener (I use half raw organic honey and half rice malt syrup)
1 1/3 cups (130 grams) oats
1 cup (80 grams) shredded coconut
1 cup seeds – any combo you like – mine always features plenty of flax seeds, sesame seeds, pepitas and sunflower seeds
1/4 cup chia seeds
1/2 cup dried fruit (sulphur-free dried apricot is always a hit; I will try sour cherry next time)
1 tsp cinnamon
Put all of the dry ingredients into a bowl. Melt the coconut oil and syrup sweetener together and bung in into the bowl with the other ingredients. Mix it well. Line a tray with baking paper and press the mixture firmly into the tray. Bake at 180 degrees for 20 mins or until golden brown. Cool completely before cutting into bars.
** No fussing about the size of the tin – a larger tin will give you a thinner and crunchier bar; a smaller tin will produce a thicker bar and might need a bit longer in the oven to cook through.