Lunchbox Sesame Coconut Bars, the perfect way to replace store bought muesli bars in your kid’s lunchbox!
I first made this slice without the rice bubbles, and although tasted delicious was more like a thick chewy toffee, not really ideal for kid’s lunchboxes. So I had a think about an ingredient that most parents I know would have sitting in their pantry and wah lah! Rice Bubbles! perfect! Mine have been sitting there for ages as it drives me crazy when the kid’s actually eat them for breakfast, they seem to make more mess than trying to fill a beanbag with the help of a 3 and 4 year old…… The Rice Bubbles give this slice a light crunch and I reduced the amount of rice malt syrup, so no longer like a toffee. The other great recipe for using up your Rice Bubbles in a not so messy way is my Snappy, Crackly, Poppy Rice Bubble Slice.
Sesame seeds are a great source of iron, magnesium, manganese, copper, and calcium, making this a super nutritious lunchbox snack.
Lunchbox Sesame & Coconut Bars
- 1/2 cup / 65g sunflower seeds
- 3/4 cup / 105g sesame seeds
- 3/4 cup / 225g rice malt syrup
- 1 cup / 80g desiccated coconut
- 1 cup / 10g rice bubbles or puffed rice
Place sunflower seeds into a food processor and blitz for about 5 seconds. You just want to break the seeds down a bit.
In a separate large bowl combine the coconut and rice bubbles and set aside.
Place syrup in a saucepan over high heat and boil for 2 mins. Add the sunflower seeds and sesame seeds and stir through quickly.
Pour this mixture over the coconut and rice bubbles and combine well.
Spread evenly into a lined square cake tin, cover and place in the fridge to set for about 2 hours.
Once firm, slice into bars and store for up to 2 weeks in an airtight container in the fridge.