Happy New Year! I hope that 2022 has gotten off to a good start – maybe you’re still on holiday (yay!). I had a short break over Christmas which was just wonderful. We stayed home and enjoyed lots of eating, swimming, napping and quality time with the fam, just what the doctor ordered. We also hosted Christmas dinner at our place which was very special. Of course it went all too quickly and I had a to-do list waiting for me on Monday morning. Including sharing this short and sweet recipe for these easy and tasty honey and seed bars.
School will be starting again soon, and that means… dum dum dum… the never ending hamster wheel of lunchboxes. I’ve been sharing some ideas over on Instagram and today’s recipe is another option that you might want to keep in your back pocket. They’re a great snack for school, picnics, hikes and afternoon slumps. I hope you enjoy these wholesome bars!
- for a smaller batch you can halve the recipe and bake in a 20cm square tin for 40 minutes.
- I baked the recipe below in a 25cm x 20cm rectangular tin.
HONEY AND SEED BARS
- 150g honey
- 2.5ml (½ tsp) vanilla essence
- 240g sesame seeds
- 150g pumpkin seeds
- 60g sunflower seeds
1.) Preheat the oven to 150ºC. Grease and line a baking tin.
2.) Warm the honey gently in a small pot until runny. Stir in the vanilla. Remove from the heat.
3.) Add the sesame, pumpkin and sunflower seeds and mix well. Scrape into the tin and press into an even layer. (Note: I find this easiest with slightly wet hands or a piece of baking paper, as the mixture is very sticky.)
4.) Bake for 1 hour, until golden around the edges. Allow to cool completely and cut into bars.