Power Granola Bars

This is the easiest recipe to make, you can blend all ingredients together. I usually make a big batch of it at the beginning of the week. I keep the bars in the fridge (if they last the week ;-))
I like the rich and smooth taste of tahini. It gives an interesting texture to it.
Unlike most cooked granola bars, they are not too sweet.
They are satisfying and filling but without making you feel too full.
This recipe is inspired by My New Roots blog.

    • Put sunflower and pumpkin seeds on a baking sheet and bake them in the oven for 10-15 minutes at 180°C.
    • Whisk together the honey, rice syrup, tahini, vanilla and coconut oil in a medium sauce pan. Melt them on low heat, until well combined.
    • In a large bowl, combine the cooled oats, sunflower and pumpkin seeds with the dried sultanas and quinoa puffs. Mix together the liquid preparation and the dry ingredients.
    • Pour the mix into a pan covered with baking paper. Press the mixture firmly with your hands. Place in the fridge for a couple hours to firm up, then remove from fridge and slice into bars. If you keep them in the fridge they can last up to two weeks.