Bev's trail bars

Fiona Anderson

The great thing about trail bars is you get to pack them with whatever you like, even the healthy stuff. These are a little crumblier than some trail bars because there is no plain flour to bind them, making them a good option for the growing number of people with intolerances. The addition of some psyillium husk to the mix should help if this bothers you. They do taste good, however!

Ingredients

2 cups	Rolled oats (Main)
1 cup	Desiccated coconut
1 cup	Roasted almonds, natural
1 cup	Raisins
1 cup	Currants
1 cup	Chocolate buttons, 70% chocolate
1 cup	Dried apricots
½ cup	Pumpkin seeds, roasted
½ cup	Sunflower seeds, roasted
½ cup	Chia seeds
½ cup	Golden syrup
200 g	Unsalted butter, melted
2	Eggs, lightly beaten
½ cup	Spelt flour

Directions

1. Heat oven to 170C.
2. Place all ingredients into a large bowl and mix well to combine.
3. Press firmly into a baking paper lined 20cm x 30cm baking tray and bake for 15 to 20 minutes or until golden brown.
4. Remove from oven and allow to cool completely before slicing into bars and storing in an airtight container.