I came across this lovely healthy recipe and wanted to share it.  

I got it from a book of my sister, called Elixir by Janella Purcell

Bliss Balls (or muesli bars)

(makes approx. 20 Bliss balls or 30 muesli bars)

1 cup puffed millet, amaranth, quinoa or brown rice

½ cup desiccated coconut

½ cup sesame seeds

½ cup sunflower seeds

½ cup rice malt (I replaced this with 100 % maple syrup)

½ cup tahini

1 cup almond meal

1 cup chopped dry roasted nuts (almonds, cashews, brazil, hazelnuts etc.) but omit if there are nut allergies

1 cup chopped organic dried apricot, or any other dried fruit

Place all the dry ingredients in a food processor and mix together.  Gradually add the tahini and the rice malt.  For bliss bombs, use wet hands to roll the mixture into walnut sized balls, then roll them in sesame seeds or the coconut.  For muesli bars, press the mixture evenly into a lightly oiled (rice bran, macadamia or coconut oil) tray.  Before baking, slice into small rectangles with a knife that has been held under the hot water tap.  Bake for 15 to 20 minutes at 180 C.  The bars will still be soft, so let them cool and harden before breaking them apart.

Wrap individual bars in wax paper and freeze, although they will last for months in an airtight container out of the fridge.  Pull out before school and put into the lunch box – they will be defrosted by morning tea time.

Note:  The above measurements are rough as there are no set amounts.  Add more of what your child likes and less of what they don’t like.  Adjust sweetness and consistency with tahini and rice malt.

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