Being grain, dairy, legume & processed sugar free…lunch box treats can be a challenge! I have a great range of bars and slices that I bake regularly but 90% of these contain nuts (not peanuts). This means that they are a no-go at school (nut free). My goal- to make a nutritious nut-free snack bar that is resilient enough to withstand being thrown in a 5 year old school bag or survive a day in my handbag!
2/3 cup tahini
2/3 cup pumpkin puree
2/3 cup shredded coconut
1 large banana
1-2 tablespoons maple syrup
1 teaspoon cinnamon
1 teaspoon vanilla
pinch of salt
1. Add all ingredients to a food process and blend until very smooth
2. Pour into a standard loaf tin lined with baking paper and top with whatever you desire! I chose seeds for this batch but choc chips are the BOMB!
3. Bake for 50 minutes @ 170 degrees (cover with foil if starting to brown too much)
4. Allow to cool and slice!
Wrap them individually in baking paper and secure with a sticker for easy lunchbox treats! Great to freeze!