BREAKFAST BARS

BREAKFAST BARS

By
From
Bliss Bites
Makes
10 - 12
Prep
10 mins

This recipe is inspired by the breakfast bar my friend Ryo makes at my favourite Melbourne eatery, Walk Don’t Run, and they’re as mindful and as goodness-packed as they come. They’re super delicious, foolproof to whip up and make a winning breakfast when you’re running out of time. (Or sprinting out the door.) I can also endorse these bars as wonderful hiking snacks.

Ingredients

Quantity Ingredient
185g sunflower seeds
105g pepitas
50g goji berries
40g sesame seeds
40g cacao nibs, optional (these can be substituted with another seed or nut)
40g white chia seeds
45g linseeds
175g raw honey
or rice malt syrup
90g tahini
or cashew butter
or other seed butter
40g cacao butter, melted

Method

  1. Place all the ingredients in a bowl and mix with a wooden spoon until well combined.
  2. Line the base of a 20 x 15 cm baking tin with baking paper. Transfer the mixture to the tin, pressing it firmly and evenly over the base then refrigerate for 2½ hours or until firm.
  3. Once the mixture is firm, cut into 10–12 even-sized bars. Store in an airtight container in the fridge for up to 2 weeks, or in the freezer for up to 2 months.
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