New Idea Food
Have you considered tackling the 3pm slump with something other than a coffee or sugary treat?
As Recipe Editor Jane Ash excitedly passes around her latest test batch container, I reckon she might’ve.
If, like me, your go-to is a snack bar or something from a packet to satisfy those post-lunch, pre-dinner cravings, then you’ll know how expensive they can be off the supermarket shelf.
“Solution… make your own!” Jane says.
And you can make our Honey Sesame Apricot Bars for a sweet 84 cents a serve.
Trawling through the archives, Jane managed to dig up an old New Idea recipe that she could adapt. Because there’s no need to start from scratch when you have countless in-house resources at your disposal.
“It’s amazing how from the thousands of recipes we’ve developed, that some stay with you for years down the track.”
It’s a culmination of pantry staples that have it all: a fulfilling source of protein with a subtle sweetness and satisfying crunch. Heart-friendly sunflower oil, tahini (sesame seed paste) and honey simmers down to a thick syrup, reducing the water content in the honey, creating an essential binding agent for the solid ingredients – so that they’ll actually mould into bars.
Just to point out – these solid ingredients – apricot, coconut, rice bubbles, pepitas, sesame and chia seeds – make it a playground-friendly nut-free addition to school or office lunchboxes.
But if you’re averse to some (or all) of these ingredients or know someone who is, simply change it up.
“Use your favourite nut mix instead of seeds, swap tahini with a commercial peanut butter (one with emulsifiers) and substitute any dried fruit you like for the apricots.”
You could also replace the honey with maple syrup for a vegan option.
These guys don’t require baking and will firm up beautifully in the fridge – but the binding syrup will change the structure if kept out of the fridge for too long (i.e. it will become a sticky, gooey concoction).
So just a warning: if transporting, you might need to slot in an ice pack to keep them solid throughout the day. Jane’s left me with another tip and piece of advice: “Don’t skip toasting the pepitas and sesame seeds – it intensifies their flavour and gives added crunch!”
And the best part? You can keep them in a container in the fridge for up to two weeks.
Ingredients
Method
Spread pepita and sunflower seed mix and sesame seeds over an oven tray. Toast in a 180°C (fan-forced) preheated oven for 5-7 mins, until fragrant and lightly golden. Cool.
Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 3cm above pan edges.
Stir oil, honey and tahini in a medium saucepan over a low heat until combined. Bring to a simmer. Simmer, stirring occasionally, for about 5 mins, or until slightly thickened. Remove from heat.
Meanwhile, combine Rice Bubbles, apricots, coconut, chia seeds and toasted seeds in a large bowl. Add hot honey mixture. Stir until well combined. Press mixture firmly into prepared pan. Smooth surface. Cover and refrigerate for 3 hours, or until firm.
Lift slice from pan. Cut into bars.
