Made using gluten, dairy, and nut-free ingredients, these tasty bars are the perfect on-the-go snack or addition to the kid's lunch box.

Makes 15

INGREDIENTS

Vegetable oil (to grease baking tray)
75g mung beans, soaked overnight
250g rice flakes (alternative: buckwheat flakes)
20g sunflower seeds
20g pumpkin seeds
100g runny honey
6 tablespoons hulled tahini
13 dried dates, pitted
40g ground linseed
1 teaspoon ground cinnamon
1 pinch of sea salt
60g dried cranberries
50g dried apricots

METHOD

Preheat the oven to 180C.

Spread mung beans, rice flakes, and seeds out on a baking tray. Bake for 15 minutes or until golden. Stir occasionally.

In a small pan, warm honey and tahini over a low heat.

Place dates and 100ml of warm water in a blender. Blend into a paste. Mix with warmed honey —mixture and leave to cool.

Transfer the toasted mung bean mixture to a large bowl. Add linseed, cinnamon, and salt. Chop and stir in dried fruit. Add to mixture. Mix in honey mixture. Combine well.

Scoop mixture into a lightly greased 20-24 cm square baking tray. Press into an even layer.

Bake in the oven for 15 minutes, or until golden. Leave to cool slightly. Cut into squares. Cool completely. Store in an airtight container.