This can be switched up to suit a nut-free option for school lunch boxes for a kid friendly version. And if you don’t fancy carob…then switch in dark choc chips without any additional sugars. Packed with nutrients, protein, fruits & gluten free – these are great for you too to support nervous system, stress, & hormone balancing.

Ingredients:

• 2C rice puffs
• 1/2C rolled oats (or quinoa flakes)
• 1/4C shredded coconut
• 1/2C flaked almond (or sunflower seeds)
• 1/2C finely diced apricots
• 1/2C sultanas
• 2C carob chips (dark choc chips – then omit coconut sugar)
• 25g unsalted butter
• 1/3C coconut sugar (or brown sugar)
• 1/4C favourite nut butter
• 1-2sp light olive oil if needed

Method:

1. Line lamington tin with baking paper.
2. Into large mixing bowl, combine rice puffs, coconut, oats, almonds, apricots & sultanas.
3. Bring saucepan to simmer, place double boiler/metal bowl on top. Add carob, butter & sugar stirring till carb is melted.
4. Remove bowl from heat & add the nut butter, stirring in well. Add in some oil if too thick.
5. Pour the carob mixture into dry mix, & mix well.
6. Pour mixture into the tin, pressing down gently & even out. Put into fridge for 1-2hrs to set.
7. Cut into squares & enjoy!!

Adapted from Wendy Blume’s Vegie Smugglers 2 cookbook.