Next to the classic sandwich, the muesli bar follows closely behind with one of the most favourable lunchbox members.
However, with the mainstream muesli bars comes not only so many unwanted sugars but unwanted plastics and waste too. This healthy muesli cup recipe is a great lunchbox idea and the perfect on-the-go snack for busy parents.
These non-stick, flexible, durable and easy-to-clean holders are essential for every eco kitchen and baking enthusiast. This simple swap will help you save money and waste in the kitchen.
They aremade from non-toxic LFGB-certified silicone, which has stricter and safer testing standards than FDA approval.
But let's get to the recipe, shall we?!
Here's what you'll need:
(Feel free to swap any fruits and nuts for those of your choice, this recipe is such a great "what we have left" treat)!
1tbsp sunflower seeds (or pepita seeds)
1tbspcoconut flour (but you can use any flour you have)
1tbsp maple syrup or honey
1/4cup of milk of your choice
(option to add dried fruits or choc chips here also)
1. Preheat over to 180C
2. Using a small bowl and boiling water, soak your dates for around 5-10 minutes. This will allow them to soften.
3. Once soaked, combine the dates with your coconut oil & honey in your food processor and blitz until a paste forms.
4. In a separate bowl, combine all dry ingredients and stir until they are all mixed together.
5. Pour over your date paste and stir & fold to combine.
6. A spoonful at a time, press your mixture into your cupcake moulds.
7. Bake for approximately 5-10 minutes or until slightly golden (they will harden as they cool, I promise).
We hope you love this back-to-school or on-the-go muesli bar alternative. If you make these be sure to take a picture and send it through to us. Let us know what you would add to this recipe by commenting below!