Here’s another easy peasy lunchbox filler or afternoon tea snack, that’s an absolute winner in our whānau. Adapt this one as needed i.e. leave out the nuts for daycare lunchboxes, and substitute the butter for coconut oil if you’re after a DF version.
Ingredients
100g butter or coconut oil (or a mix of the two)
1/2 cup honey
1/2 cup combination of chopped dried fruit, nuts and seeds (like apricots, cranberries, raisins, almonds, peanuts, sunflower seeds etc.)
3/4 cup desiccated coconut
1 3/4 cups fine rolled oats
1/4 cup sunflower or pumpkin seeds
pinch of salt
Preheat oven to 170ºC
Line a square 18-20cm baking tin or large loaf tin with baking paper.
Gently melt butter and honey together in a pot or in the microwave.
Stir in all other ingredients.
Press mixture into your tin using the back of a spoon or a fork – you want to press it firmly.
Back for 25-30 mins until golden.
When it comes out of the oven, press it down firmly again and pop in the fridge for 1-2 hours to firm up. (I usually throw this together when the kids are in bed and leave it in the fridge overnight).
Cut into 16 squares or small bites.
Keep in an airtight container in the fridge for 2-3 weeks, or in the freezer for 2 months.
Source: This recipe features in “YUM!” by Nadia Lim. If you’d like to view her books before you buy, or borrow one for a bit, please ask us. We’re more than happy to share. Thanks!
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