Apricot and Coconut Muesli Bars

Recipe by Janella Purcell (Janella’s Wholefood Kitchen)

Ingredients:

• 1 C rolled oats
• 1 C desiccated coconut
• ½ C wheat germ
• ½ C sesame seeds
• ½ C sunflower seeds
• ½ C pepitas
• ½ C ground linseeds or LSA
• 1 C organic dried apricots, roughly chopped
• 1 C coconut oil
• 1 C raw honey or rice syrup
• 1 C hulled tahini (stir before using)

Method:

1. Preheat oven to 180°C. Grease and line a 30cm square baking tin.
2. In a large saucepan, toast the rolled oats, coconut, wheat germ, sesame seeds, sunflower seeds and pepitas until golden. Transfer to a bowl and allow to cool. Add the ground linseeds or LSA.
3. Transfer the oat mixture to a food processor, add the dried apricots and, with the motor running, pour in the coconut oil, honey or rice syrup, and tahini. Process only until the mixture is just combined.
4. Using your hands or the back of a spoon, press the mixture into the prepared tin. Mark into squares or bars and bake for 15-20 mins, or until golden. Turn onto a wire rack to cool completely.
5. These bars will keep in an airtight container for months.

Makes about 20 bars.