Coconut Apricot Muesli Slice

 

10 Mins Prep + 15 Mins Cooking

tuna and zucchini slice
 

Makes 24 Slices I 615 kjs (147 cal) per serve

 

INGREDIENTS

2 cups untoasted fruit muesli

2 cups rice bubbles

1 cup shredded coconut

1 cup chopped dried apricots

¼ cup sunflower seeds

¼ cup pepitas

100g unsalted butter

½ cup honey

¼ cup raw sugar

INSTRUCTION

1.     Preheat oven to 180°C and line 16 x 26cm baking pan with baking paper.

2.     In a large bowl, combine muesli, rice bubbles, coconut, apricots and seeds.

3.     Place butter, sugar and honey in a small saucepan. Heat over a medium heat until all ingredients are frothy.

4.     Pour honey mixture into dry ingredients and stir well.

5.     Press mixture firmly into prepared pan. Bake for 12-15 mins. Cool in pan, then cut into fingers.

TIP : Store in an airtight container in the fridge for up to 1 week or in the freezer for 3 months.

 
 
SnacksRuth Burton