When the kids were in pre-school I never used to bake anything. I mean, REALLY? Who the hell had time? I was too busy mashing carrots, picking up stray turds from the hallway and spending endless hours playing hide-and-seek (i.e., child closes themselves in the built-in wardrobe and squeals, “where am I?” and then opens the door, “here am” until they finally slam their finger in the sliding door).
These days, with both kids at school and a bit more sleep, I do summons semi-regular baking sessions, particularly lunchbox treats that I know are relished and add a bit of variety to the mix. But being a practical lass, I need my lunchbox baking recipes to freeze well, so that during less-organised weeks I can quickly grab portioned, ready-to-go treats and instantly fancy up my mid-week box (sorry, can’t help myself).
Sometimes during the day I catch the Sylvanian Family figures out and about hoping for their big modelling break. Today I indulged them.
Fruit & seed bars (nut-free, egg-free, no-sugar)
3/4 cup mixed seeds (I used pumpkin, sunflower & chia)
1 cup plain flour (wholemeal if you have it)
1 1/4 cups rolled oats
3/4 cup dried fruit (I used apricots & dates)
1 apple, cored, quartered
1/3 cup honey
125g butter
A mini food processor makes this dish a breeze!
Preheat the oven to 180C. Line a 18x28cm slice tray with baking paper.
Pop the seeds into the food processor and blitz them up. (This make them easier to smuggle and easier for our digestion systems to benefit from).
Tip them into a large mixing bowl. Mix in the flour and oats.
Pulse the dried fruit (this is just a lazybones way of chopping it finely). Add it to the mix. Also do this with the apple, but pulse carefully – you want bits, not juice). Mix this through thoroughly, set aside.
Pop the honey and butter into a small saucepan over medium heat. Stir to melt and combine. Tip it into your dry ingredients. Mix really well before scooping everything into your prepared tray. Press the mixture evenly into the tray. Bake for 30 minutes until golden on top.
Leave to cool completely before cutting into bars.
Makes about 12. Freezes well for about a month.
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Like this recipe? Try my…
Orange mega-seed muffins
Chocolate bran & zucchini muffins
Choc chip & chick pea cookies
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Like this recipe? Check out my cookbooks to find a bunch more meals that your family will love.
Vegie Smugglers 
Emily said,
February 21, 2016 @ 3:35 pm
Wendy, you are a hilarious, multi talented kitchen goddess. Love everything about you!
wendyblume said,
February 21, 2016 @ 3:46 pm
Awww! Thanks Emily. Xxx
Leah said,
February 21, 2016 @ 10:24 pm
Was grumbling at the supermarket today that all the packaged muesli bars have too much sugar. Along comes Wendy to save the day, again! Our fussy eater is turning 13 soon and thankfully not so fussy anymore. Been following your fab, fun advise for years! All Hail the Vegie Smuggler!! 🙂
wendyblume said,
February 22, 2016 @ 6:47 am
Ha! Thanks Leah! Scary how fast time flies – Miss F turns 12 later this year…. Feeling old 😀 x
Emily said,
February 22, 2016 @ 8:24 pm
These look great! Do you peel the apple or leave the skin on?
wendyblume said,
February 24, 2016 @ 9:40 pm
I just leave it on – it gets blitzed. enjoy!
LouLou said,
February 22, 2016 @ 9:15 pm
Two words. “Stray turd”
Also, recipe sounds YUM.
wendyblume said,
February 24, 2016 @ 9:40 pm
But don’t muddle those sentences!!!
Leah said,
March 6, 2016 @ 4:49 pm
Got a batch of your lunchbox bars in the oven right now…. they smell soooooooo good! 🙂