With Finn now at school, it can be a bit of a struggle trying to come up with fun and exciting ideas for his school lunch boxes and with many restrictions on what you can put in his lunchbox, it makes it even harder.
I came across these on Taste and the original recipe had peanut butter (ugh-apparently I am the only person who doesn’t LOVE peanut butter) so when I first made them I swapped it out for almond butter so I could eat them as well and they were awesome!
Because of the “no nut” rule at school, to make these for the kids school lunches you can replace both of these with hulled tahini (less bitter) or Sunflower Seed Butter. It does alter the flavour slightly so you can add a bit more sweetness with maple syrup.
The recipe is really easy to make. You just chuck everything in a bowl and refrigerate. I use Freedom Foods gluten free rice bubbles from the health aisle and I love that this is gluten-free, refined sugar free and dairy free.
Finn absolutely loves it and thinks it is a huge treat and now Leo scoffs it down too.
The perfect addition to any school lunch box.
Ingredients:
- 120g (4 cups) rice bubbles
- 45g (1/2 cup) desiccated coconut
- 1 tablespoon chia seeds
- 1 tablespoon Sesame Seeds
- 2 tablespoons sunflower seeds
- 75g (1/2 cup) craisins, roughly chopped (I have used goji berries here, but also craisins and they’re both good!)
- 175g (1/2 cup) rice malt syrup
- 140g (1/2 cup) hulled tahini, sesame seed butter, almond butter (or peanut butter for those who like it)
Method:
- Line a slice tin or square baking pan with baking paper, allowing paper to overhang over the sides of the tin to form handles (this will make it easier to remove when cooled).
- Combine the rice bubbles, coconut, chia, sunflower seeds and craisins (or goji berries) in a large mixing bowl. Set aside.
- Place rice malt syrup and almond butter in a saucepan over medium heat. Cook stirring, until melted, well combined and just coming to the boil.
- Add wet mixture to rice bubble mixture and stir to combine. Working quickly, spoon into prepared tin, pressing down firmly with the back of a spoon.
- Refrigerate for 1-2 hours or until firm. Cut into 18 bars.
This recipe has been adapted by Taste.com.au.
1
Leave a Reply