Breakfast,  Foods For Health,  Snacks

Carob Rice Bars…protein packed!

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.


  • 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


  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.

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