Going paleo has been awesome. It was hard work initially but I think as it’s become our new normal, it’s become easier. I am endlessly making/ baking for the kids but realise that I hadn’t made any paleo snacks for me and the hubs. There wasn’t anything to substitute a muesli bar or mid morning biscuit with our cups of coffee. I looked for something that wouldn’t be too sweet or too chocolate-y and found the perfect slice in The Unbakery cookbook by Megan May. These muesli bars have a flavour of coconut and sesame seeds overlaid with lemon and cinnamon. And are very easy to make. So good!
Megan owns the Little Bird Unbakery cafes and they are amazing. Think totally raw goodies, brimming with all sort of healthy goodness and so very yummy. If you live in Auckland or are going to visit Auckland you have to visit them! Your tummy & tastebuds will thank you.
- 1 cup dried activated almonds
- 1/4 cup ground golden flax seeds (the recipe says to grind your own whole flax seeds but meh.)
- 1/3 cup sesame seeds
- 4 drops dōTerra Lemon oil
- 1 cup of dried coconut
- 2 drops of dōTerra Cinnamon oil
- 1/2 cup of dried apricots
- 1/3 cup of raw honey (I used normal honey)
- 1/4 cup of raw Tahini (I used organic non-raw Tahini)
- 1/4 cup of melted cold coconut oil
- Pulse the almonds in a food processor until lightly chopped and place in a bowl with the sesame seeds, Lemon and Cinnamon oils, dried coconut & sea salt. Chop the apricots in the food processor until they are small pieces (They need to be sticky as will help to bind the bars together). Add to the dry ingredients and mix well.
- Place the honey, tahini & coconut oil in a bowl and mix until combined. Mix the tahini & honey mixture into the dry mixture until combined.
- Line a 15 x 20cm tin with baking paper and spread mixture out evenly. Press down firmly to pack well. Refrigerate and cut into spares. I get about 16 small bars from the batch- keep in the fridge.
- They keep for 2 to 3 weeks but will not last that long!