Always good to have on hand for the kids.
The beauty of these bars is that you can change the amount of rice malt syrup used to be more or less depending on how you (or the kids) are used to being sugar free. They are also really hard to get wrong!
- Makes : 15 bars
- Oven temp : 180C (160C fan forced)
- Cooking time : 25 to 30 minutes
- Pan size : 20 x 30cm slice tin
Ingredients – what’s in these little beauties?
1 ½ cups rolled oats
1 cup puffed rice
1/3 cup wholemeal plain flour
2 tablespoons of wheat germ
2 tablespoons of sesame seeds
½ cup mixed nuts (optional)
1/3 cup shredded or desiccated coconut
1/3 cup pepitas
1/3 cup sunflower seeds
50g of 85% chocolate* (optional)
½ cup The Sugar Breakup Rice Malt Syrup
2 eggs, lightly beaten
100g melted butter
Let’s get making!
- Switch on the oven to 180C. Grease and line a 20x30cm slice tin, extending the paper over the 2 long sides.
- Melt butter so it has a little time to cool & stir in rice malt syrup.
- Chop the nuts, not too fine, chunky is delicious.
- In a large bowl combine all the dry ingredients.
- Add melted butter with rice malt syrup and eggs to dry ingredients and stir until combined.
- Using wet fingers press into the prepared tin and bake for 25-30 minutes until golden.
- Cool slightly then cut into small bars whilst still warm.
*Hang on, doesn’t chocolate have fructose in it? Yes it does but we are only using 50g of 85% dark chocolate, so that’s 7g of sugar which is 3.5g of fructose. So across 15 bars that is 0.2g of fructose per serve, a very small amount. But if that’s too much for you, leave it out.
Need some extra help?
My school is nut free!
As most schools are nut free, simply leave the nuts out and add a bit more sesame seeds, pepitas and sunflower seeds.
Too sweet or not sweet enough?
You can change the amount of rice malt syrup to suit your taste, it’s up to you.