Description
Ingredients
Scale
- 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
Instructions
METHOD
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.
Notes
Once firm, slice into bars and store for up to 2 weeks in an airtight container in the fridge.
- Prep Time: 10 minutes
- Cook Time: 2 minutes