Apricot and Coconut Muesli Bar

Serves: 22|Prep: 45 min

Commercial muesli bars are often loaded with processed sugars, hydrogenated fats, preservatives and other ingredients which are best left on the supermarket shelves. This delicious and nutritious school-friendly muesli bar is packed with ‘wholefood’ nutrients which are perfect for an anytime snack.

Ingredients

Method

1 cup shredded coconut
2 cup rolled oats
1 tbsp raw cacao powder
½ cup maple syrup
½ cup coconut oil
½ cup of any combination of the following: sunflower, pumpkin seeds, sesame seeds
2 tbsp chia seeds or flaxseeds
1 free range egg
¾ cup dried apricots
1 pinch of Himalayan rock salt

1.	Preheat fan forced oven to 160ºC.
2.	Line a 21cm x 21cm (base measurement) x 5cm baking pan with baking paper.
3.	Place seeds into a high speed processor and process until smooth.
4.	Add apricots and process until mixed through.
5.	Add remaining ingredients and continue to scrape down sides and repeat until a smooth consistency forms.
6.	Place mixture into tin or pyrex dish and flatten.
7.	Place in oven for approx 25 - 30min, until it turns golden brown.
8.	Switch oven off and leave to rest inside for approx 10-15min.

Tip:

If your child is used to commercial muesli bars then you may need to add extra sweetness until they transition onto the home-made version. To sweeten further add ⅓ - ½ cup of coconut sugar.