chia cinnamon bar

  • ¼ cup (50g) white chia seeds
  • 1 cup (200g) pepitas (pumpkin seeds)
  • ½ cup (75g) sesame seeds
  • ½ cup (80g) currants
  • ½ cup (40g) shredded coconut
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla bean paste
  • ⅓ cup (115g) honey
  1. Preheat oven to 160°C (325°F). Place the chia seeds, pepitas, sesame seeds, currants, coconut, cinnamon, vanilla and honey in a large bowl and stir well to combine. 
  2. Firmly press into a lightly greased 20cm x 20cm tin lined with non-stick baking paper. Cook for 45–50 minutes or until golden. 
  3. Place in the refrigerator for 1 hour or until cool and firm. Using a serrated bread knife, slice into 1cm bars to serve.  Makes 10.

+ Store these bars refrigerated in an airtight container for up to 10 days.

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