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 plain flour to bind them, making them a good option for the growing number of people with intolerances. The addition of some psyillium 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.