1/3 cup (50g) seed mix (pepitas and sunflower seeds)
2 tbsp sesame seeds
1 tbsp chia or linseeds
¼ cup (35g) dried cranberries
¼ cup chopped dried apricots
2 cups puffed rice
1 cup puffed millet or amaranth
2/3 cup rice malt syrup or honey
¼ cup sunflower or other nut butter


  1. Preheat oven to 180 degrees (160 fan-forced). Lightly oil a rectangle slice tray; line the base with baking paper, extending over the long sides.
  2. Spread seeds, puffed rice and coconut on oven tray. Bake for about 7 mins or until lightly toasted. Transfer to a large bowl. Add fruit and millet/amaranth.
  3. Place rice malt syrup/honey in a small saucepan over a medium heat. Bring to the boil and boil uncovered for 2 mins. Remove from heat. Stir in sunflower butter until combined. Stir syrup mixture into dry ingredients and mix well.
  4. Press mixture firmly into prepared slice tray. If mixture if too hot to touch, put a piece of baking paper over the top.
  5. Cover, refrigerate for 3 hours or until firm, before cutting into 16 bars.

Suitable for freezing. Not suitable for microwave.

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