"Muesli Bars"

This recipe is found at Whole Foods Simply. I love her website and how simple and easy she puts recipes together with whole foods.

Wholefood Simply Snack Bars

75 grams roasted almond butter (this is 1/3 cup, you can use hulled tahini or sunflower seed butter for a nut free option)

75 grams (5 tablespoons) cooled roast pumpkin or pumpkin puree

75 grams desiccated coconut (3/4 cup finely shredded dried coconut)

1/2 ripe banana

1 teaspoon cinnamon

1 teaspoon vanilla

pinch of salt

Preheat your oven to 175 Degrees Celcius or 350 Degrees Fahrenheit.

Grease and line a mini loaf tin (mine is 6″ x 2.5″) with baking paper hanging oven the sides for easy removal.

Place all ingredients into your blender or food processor in the order listed, blend quickly to combine. Alternatively mash the almond butter, pumpkin and banana together in a bowl and then stir in the remaining ingredients.

Press the mixture into the loaf tin and cook for 30 minutes or until golden on top and an inserted skewer comes out cleanly.

Remove from the oven, leave in the tin for five minutes then carefully move the slice onto a cooling rack. Once it has cooled chop into bars. Enjoy!

You could also double this recipe and make it in a standard loaf tin, be sure to increase the cooking time.

***I used tahini paste and didn't add the shredded coconut. I added chopped pecans. My loaf came out soft and mushy inside. So, I couldn't cut it into bars. Nonetheless, it was delicious!