Back to school bars
This delicious slice is my alternative to LCM bars. My daughter and I just played with the ingredients, add whatever dried fruit you personally like – up to one cup total. Use coconut oil to make it dairy free. Use another puffed grain instead of rice. This is really choose your own adventure slice.
Ingredients
Dry Ingredients,
3 cups of puffed rice (or rice bubbles)
2 TBSP chia seeds
2TBSP Ground linseed/ flaxseed
¼ cup shredded coconut (sulphate free)
½ cup dried apricots, cut into small pieces (sulphate free)
¼ cup dried apple, cut into small pieces
¼ cup freeze dried raspberries
Pinch salt
Wet ingredients
85gm butter (or coconut oil for dairy free)
1 TBSP Tahini
¼ cup honey
½ cup rice malt syrup or maple syrup
Line a sponge roll tin with baking paper, set aside.
Measure and put all the dry ingredients into a large bowl. Heat the butter, tahini, honey and syrup over a low heat until combined, then simmer for 5 minutes. Add the wet ingredients to the dry and stir gently, do not over mix as you don’t want to crush the puffed rice.
Pour into the prepared tin and press down with the back of a spoon to make a smooth top. Pop in the fridge to chill, then cut. We wrapped these in baking paper and froze so that they stay firm until lunch time, they were a definite hit.
Keep in the fridge or freezer.