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Tahini Muesli Bars Recipe


Danielle Minnebo's Gluten-Free Tahini Muesli Bar Recipes

Danielle Minnebo

Feel free to use any combination of nuts, seeds and dried fruit in this recipe but be sure to stick to the same ratios. You can make this recipe lunchbox-friendly by replacing the almonds with some sunflower seeds.

Makes: 20 bars

Ingredients

Method

  • 200g quinoa flakes
  • 75g pepitas
  • 75g whole almonds
  • 75g sultanas
  • 75g chia seeds
  • 75g dates, pitted & chopped
  • 100g raw honey
  • Zest 2 lemons
  • 140g hulled tahini
  • 40g olive oil
  • 1 egg
  1. Preheat oven to 180°C. Line baking tray with baking paper.
  2. Add quinoa flakes, pepitas, almonds, sultanas, chia seeds and dates to bowl and mix until combined. Add raw honey, lemon zest, tahini, olive oil and egg to another bowl and mix together into smooth paste. Add this to dry ingredients and mix until everything is well combined.
  3. Tip mixture out onto baking tray and press it into the sides and corners of tray. Bake for 25 mins until golden brown.
  4. Remove from oven and allow to cool before slicing into muesli bars.



 

Danielle Minnebo

Danielle is a university-qualified nutritionist, a passionate home cook and founder of Food to Nourish. Danielle’s love affair with cooking started at a very young age in the kitchen where she was taught to cook by her mother. Danielle is passionate about helping people form a better understanding of nutrition and a healthier relationship with the food they eat. In fact, she’s on a mission to help spread the real food message to as many people as possible. Throughout her work as a nutritionist, Danielle’s basic principles have always come back to how we cook and prepare our food. She believes it really is as simple as combining wholefood ingredients in the right way to create tasty dishes that are nutrient-dense and full of flavour.