Muesli bars (tahini, honey, butter)

from Matt & Pickle

Line a 30 x 15 cm tray with baking paper (if using 20 x 20 tin, you’ll need another small tin too).

Blend/pulse until chopped but still a bit chunky:

  • 80g (1/2 cup) sunflower seeds
  • 20g (1/8 cup) flax seeds
  • 1/2 cup nuts (I like almonds & cashews)
  • 80g (1/2 cup) pumpkin seeds


  • 200g (1 and 1/2 cups) rolled oats

… and pulse until a bit chopped / mixed with seeds & nuts:

In a fairly large bowl, mix blended stuff with:

  • 1/4 cup sultanas (optional but increase other stuff if not using)
  • 80g (1/2 cup) sesame seeds
  • 60g (1/3 cup) chia seeds

In a saucepan, melt together:

  • 150g (1/2 cup) unprocessed honey
  • 150g tahini
  • 70 g butter

Pour the hot tahini mixture into the dry stuff and mix (with hands) until combined.

Use wet hands to press the mixture firmly into the lined tin – it should be about 1-1.5cm thick. Any thicker and it’s really hard to cut. Smooth the top.

Freeze until set (about 2 hours). Slice and store in the freezer for up to a few months.