Rice Puff Muesli Bars
(GF, DF, NFO)

Ingredients:

• 1 1//2 cups rice puffs
• 1 1/2 cups quinoa flakes
• 1/2 cup hulled tahini
• 1/3 cup desiccated coconut
• 1/3 cup sultanas
• 1/3 cup pumpkin seeds
• 1/3 cup cacao nibs or dark chocolate chips
• 1/3 cup paleo seed and nut mix (omit for nut-free or school lunchbox)
• 1 tsp cinnamon powder
• 1/2 cup rice malt syrup or honey
• 1/2 cup extra virgin coconut oil

Method:

1. Preheat the oven to 180 degree Celsius
2. Combine all dry ingredients in a large mixing bowl. Combine tahini, coconut oil, and rice malt syrup/honey in a saucepan and heat over the stovetop stirring until ingredients form a runny liquid.
3. Pour the runny liquid into the bowl with the dry ingredients and mix together to combine.
4. Press mixture with hands firmly into a lined square baking tray and place in the oven for 8-10 minutes until slightly browned.
5. Remove from the oven and let cool, before placing it in the fridge to set. Should be set within roughly an hour.
6. Using a sharp knife cut into rectangles or small bit size bars.

**Made about 8 serves but if you cut them into smaller square bite-size pieces could make 16.