*Raw *Gluten Free, Dairy Free, Refined Sugar Free, *** Nut Free OPTION ***
*Thermomix Instructions provided in bold italics
 
Ingredients:
100g Coconut Oil (or butter if dairy tolerant)
75g Coconut Sugar
50g Rice Malt Syrup (date syrup and raw honey are both good substitutes)
30g Pepitas (pumpkin seeds)
30g Sunflower Seeds
50g Desiccated Coconut
200g Quinoa Flakes (or use rolled oats if gluten tolerant)
75g Dried Cherries (you could substitute with craisins or any dried fruit really!)
50g Unsalted Pistachio nuts – reserve HALF of these for sprinkling on top.
(* NUT FREE OPTION: Either replace pistachios with another dried fruit or, for a bit of a treat, use chocolate chips.  I like “Well Naturally” brand stevia-sweetened chocolate chips available in the health food section of most major supermarkets.)
 
 
Method:
Lightly grease a 20 x 30cm rectangular slice tin (coconut oil spray is great for this!) and line with baking paper.
Place the coconut oil (*or butter), coconut sugar and date syrup (*or honey) to a small saucepan and melt together over medium heat, stirring until smooth. (TM – 5mins/ Varoma /speed 2)
Add melted mix to a large bowl containing all of the remaining ingredients (except the extra pistachios or *choc chips) and combine with a wooden spoon until thoroughly combined (TM – simply add remaining ingredients (except extra pistachios or *choc chips) to TM bowl 30 sec / speed 2.  For younger children and fussy older ones I recommend processing the  mix for a further 5 secs/ Speed 5 for a smoother texture.)
Press the mixture into the prepared pan and sprinkle with the reserved extra pistachios or choc chips. *TIP: Lay another piece of baking paper over the top of your slice and, using the upturned lid of your coconut oil spray (the flat side) use a circular motion to press and flatten your mix firmly into the tray.  This will ensure that your bars will bind well and that your extra bits on top will stick on top properly.  They will look SO much better too 😉
Refrigerate for at least an hour (overnight is best!)  When cooled, lift entire slab out of tray and place on a cutting board.  Using a sharp knife, cut into bars.   Place into a sealed container in the fridge or wrap individually and freeze for convenient lunch box fillers.