Crispy Seed Bards
INGREDIENTS
DRY
1 cup puffed rice (Rice Bubbles)
1 cup puffed quinoa (health food aisle of supermarket. Or just use 2 cups rice)
1/2 cup pepitas
1/2 cup sunflower seeds
1/2 cup hemp seeds
2 Tbsp chia seeds
2 Tbsp linseeds
WET
1/2 cup peanut butter (or almond butter)
1/2 cup butter (or coconut oil)
1/4 cup honey (or maple)
INSTRUCTIONS
Combine all dry ingredients in a large bowl.
Melt butter in a small saucepan then add remaining wet ingredients.
Pour wet ingredients into dry ingredients bowl and stir well so everything is coated.
You can line a 16 cm x 26 cm baking tin with baking paper and press mixture down firmly. Place in freezer then cut into bars once set. Store in freezer.
I used a mini and regular silicone muffin tray!
I tried to mix choc chips through but of course they melted Eadie suggested melting them next time and pouring on top!
These all disappeared in record time! Not a lunchbox thing, they will definitely melt. Eat straight out of the freezer.