Bev’s trail bars
( MAKES 16-18 )
Photo by Fiona Anderson
The great thing about trail bars is you get to pack them with whatever you like, even the healthy stuff. These are a little crumblier than some trail bars because there is no egg or flour to bind them, making them a good option for the growing number of people with allergies and intolerances. The addition of some pysillium husk to the mix should help if this bothers you. They do taste good, however!
|2 cups||Rolled oats|
|1 cup||Desiccated coconut|
|1 cup||Roasted almonds, natural|
|1 cup||Chocolate buttons, 70% chocolate|
|1 cup||Dried apricots|
|½ cup||Pumpkin seeds, roasted|
|½ cup||Sunflower seeds, roasted|
|½ cup||Chia seeds|
|½ cup||Golden syrup|
|200 g||Unsalted butter, melted|
|2||Eggs, lightly beaten|
|½ cup||Spelt flour|
- Heat oven to 170C.
- Place all ingredients into a large bowl and mix well to combine.
- Press firmly into a baking paper lined 20cm x 30cm baking tray and bake for 15 to 20 minutes or until golden brown.
- Remove from oven and allow to cool completely before slicing into bars and storing in an airtight container.