This is my go-to recipe for a healthy, slightly sweet snack that is also school-lunch friendly, as it is nut free.
- Wheat-free oats 150g
- Pumpkin seeds 30g
- Sunflower seeds 30g
- Flax seeds 30g
- Chia seeds 15g
- Sesame seeds 15g
- Coconut flakes 30g
- Puffed amaranth or rice 15g
- Real vanilla extract 1tsp
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 1/4 cup warm water
Step 1 Place oats, seeds and coconut flakes into a food processor or thermomix and whizz for a few seconds to chop ingredients slightly (you can omit this step if you prefer a chunkier texture.)
Step 2 Mix maple syrup and melted coconut oil together.
Step 3 Add maple syrup, melted coconut oil and water to mixture. Mix thoroughly.
Step 4 Preheat oven to 160C. Line a small baking tray with baking paper. Pour mixture into baking tray. Cover with another small sheet of baking paper and press until mixture is flat and even.
Step 5 Bake in oven for 30 minutes. Score into bars or squares before too hard.