back to school bars.

Dietary: Vegan, Gluten Free & Nut Free
Total Time: 1 hour 8 minutes
Prep Time: 8 minutes
Set Time: 1 hour
Makes: 8–16 serves (8 bars or 16 squares)

Ingredients:
¼ cup rice malt syrup
⅓ cup tahini
¼ cup water
2 cups puffed rice or puffed buckwheat
½ cup sunflower seeds
½ cup pepitas (pumpkin seeds)
½ cup dried goji berries
½ cup chia seeds
¼ cup flaxseed
1 tsp Lake Deborah Salt

Method:
In a small saucepan over medium heat, add the rice malt syrup, tahini and water. Whisk consistently until the mixture becomes creamy and smooth.
In a large mixing bowl, combine the puffed rice, sunflower seeds, pepitas, goji berries, chia seeds, flaxseed and salt.
Pour the warm tahini syrup over the dry ingredients and fold through until evenly coated.
Line a square baking tin with parchment paper.
Transfer the mixture into the tin and press down firmly and evenly using the back of a spoon.
Place in the freezer to set for 1 hour.
Remove from the freezer and cut into 8 even bars or 16 small squares.
Store in an airtight container in the fridge for up to 1 week.

Notes & Variations:

• Wrap bars individually in baking paper or cling wrap for easy lunchbox snacks.

• Keep chilled during summer to prevent melting or softening.

• Try adding a sprinkle of shredded coconut or drizzle of melted carob for extra flavour.