Ma’s kids friendly fav’s week!
Modified from My darling lemon thyme. Gluten, egg, dairy and refined sugar free! …and delicious!
2.5 cups (40gm) puffed millet
1/2 cup mix of pumpkin & sunflower seeds
1/4 cup (30gm) apricots (any dried fruit)
1/2 (125ml) brown rice syrup or 1/3 cup (80ml) runny honey
1/2 cup (125ml) tahini
3 T coconut oil
1 tsp vanilla essence
Grease 28x18cm slice tin with coconut oil. Place millet, seeds and apricots in a bowl. Combine syrup or honey, tahini and coconut oil and a good pinch of salt. Heat the wet mixture. When starts to bubble round edges, start stirring to prevent it catching. Simmer 45 seconds. Remove from heat and add vanilla. Add to dry ingredients. Give it a quick stir. Mix well and press firmly into the tin.
Freeze this for instant kidlet snacks! Will store in fridge up to 1 week if it lasts that long.