Pepita, sunflower & cranberry bars

 

Pepita, sunflower & cranberry bars

 

50 g nuttelex (dairy free margarine) or coconut oil
½ cup of raw sugar
¼ cup of golden syrup or honey
¾ cup of pepitas (pumpkin seeds)
¾ cup of sunflower seed kernels
1 Vita Brit or Weet bix crushed (For Gluten free use quinoa flakes)
½ cup of rolled oats
½ cup of SR flour (GF is needed)
½ cup of cranberries (or use any dried fruit you have chopped dates, sultanas, apricots etc just make sure they are sulphur/preservative free - Organic is always best!)

Preheat oven to 170 deg, line a deep 20cm square baking tin with non stick paper and let the paper overhang on two sides so you can lift it easily out.

Place Nutelex, sugar and syruop or honey in Thermomix for 2 to 3 mins on 60 deg speed 2 till sugar is dissolved.

If you don’t’ have a Thermomix put on stove top in medium saucepan and stir over a medium heat till sugar dissolves. Cool mixture for 5 mins.

Add all other ingrediants and mix until well coated and combined or on Interval speed for about 20 seconds in the Thermomix.

Press mixture evenly in the prepared tin and bake for 25 mins or until set and golden.

Cool completely in pan (I like to cut mine while still warm so it dosen’t crack) Store in airtight container.

If you can use sesame seeds add about 2 tbls to the recipe for extra crunch and flavour

 

Now you have been warned these never last long in our house, very hard to stop at one!