They’re nutritious, filling bites to eat and especially good in-between meals. The only drawback is you need to keep them in the refrigerator; if you wanted to make them so they would hold up in a lunch box all day you could dehydrate them for 24 hours before cutting.
Makes 10 bars (10 x 3 cm (4 x 1¼ in))
Make time 15 minutes + component recipes
Setting time 1 hour
120 g (4¼ oz/1 cup) dried activated almonds
225 g (8 oz/¼ cup) whole golden flax seeds
50 g (1¾ oz/¹⁄³ cup) sesame seeds
zest 1 large lemon
90 g (3¼ oz/1 cup) desiccated (shredded) coconut
1½ tsp cinnamon
pinch sea salt
80 g (2¾ oz/½ cup) dried apricots
115 g (4 oz/¹⁄³ cup) raw honey
65 g (¼ cup) raw tahini (if you can’t get raw, you could use regular organic tahini)
60 ml (2 fl oz/¼ cup) melted cold-pressed coconut oil (see page 270)
optional – 40 g (1½ oz/¼ cup) sour cherries or currants
1 Pulse the almonds in a food processor until lightly chopped. In a blender, make the flax seeds into a flour and place in a bowl with the chopped almonds, sesame seeds, lemon zest, desiccated coconut, cinnamon, sea salt and sour cherries or currants if using.
2 Chop the apricots by putting them in a food processor and process until they are in small pieces. They should be sticky (this will help hold the muesli bars together).
3 Place the honey, tahini and melted coconut oil in a bowl and mix until combined.
4 Mix the honey and tahini mixture with the dry mixture until well combined.
5 Line a 20 x 15 cm (8 x 6 in) tin with plastic wrap or baking paper and spread the mixture out evenly. Place another piece of plastic wrap or baking paper on top and press down firmly to ensure it’s packed well.
6 Place in the refrigerator for 1 hour until firm. Cut into 10 bars and store in the refrigerator between sheets of baking paper for 2–3 weeks.
Recipes and images from The Unbakery by Megan May (Murdoch Books) available in all good bookstores and online.