I wanted to share this recipe for breakfast bars. They are delicious,
easy to make, keep for weeks in the fridge and are excellent for
school lunches, camping or whatever. Best of all they are dairy free.

INGREDIENTS

1 cup rolled oats
Half a cup pumpkin pepitas
Half a cup chopped almonds
Half a cup coconut
Half a cup sesame seeds
1 cup ground almonds
Half a cup chopped dried apricots or dates
1 tablespoon olive oil
3 tablespoons protein powder (vanilla)
Half a cup of tahini
Half a cup honey

METHOD

* Mix all ingredients together and press into slice tin
* Bake for 20 minutes at 180°C until golden brown.
* Cut into strips. Store in fridge