ANZAC Museli Bars

By Penni at Healthy Happy Staff

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Ingredients

2 cups of Rolled Oats
1 cup of Desiccated Coconut
¼ cup of Sunflower Seed
¼ cup of Pumpkin Seed
200g of Prunes
2 tb of Cacao powder
100g of Honey
100g of Butter

Method

1. Line a biscuit tray that has an edge with grease proof paper
   
2. Over a low heat, toast the oats and coconut till turning golden brown and aromatic
   
3. Combine the honey and butter to melt, bringing to a gentle simmer for minutes, which will create a basic caramel
   
4. Meanwhile, in a large mixing bowl combine the pumpkin seeds, sunflower seeds, cacao powder and the toasted oats and coconut
   
5. Slice the prunes into thin strips, adding to the bowl
6. Pour the caramel over the oat mix and stir well to combine
7. Press evenly into the prepared tray
8. Refrigerate till completely set, then portion keeping cool to avoid a crumbling slice
   

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