Muesli bars

Jo Elwin

1. Heat the oven to 180C.
2. Line a 30cm square baking tin.
3. In a large saucepan, toast the rolled oats, coconut, wheat germ and sesame, sunflower and pumpkin seeds until golden.
4. Transfer to a bowl and allow to cool. Add the LSA (a blend of ground linseed, sunflower seeds and almonds).
5. Transfer the oat mixture to a food processor, add the dried apricots and, with the motor running, pour in the coconut oil, honey and tahini.
6. Process only until the mixture is just combined.
7. Using your hands or the back of a spoon, press the mixture into the prepared tin.
8. Mark into squares or bars and bake for 15-20 minutes, or until golden.
9. Turn on to a wire rack to cool completely. These may be quite crumbly but I find they firm up in the fridge. You can refrigerate them before you slice them if you like. I also like to keep mine in the fridge rather than cupboard.