Apricot muesli bars

I made a big batch of these the other week to take with me to college and for Jaakko's coffee moments when he wants something sweet. I don't know if you can call them muesli bars but that's the closest thing they were for me! I even cut then into muesli bar slice sizes how cool is that.

Here's something interesting. A great thing i've learnt over the past year is soaking seeds and nuts. Because I have a dehydrator I soak my almonds and sunflower seeds in salty water overnight and then dehydrate them so that they are crispy again. This is the best way to get the most nutrients from nuts and seeds and make them more digestible. In my Nourishing Traditions book it explains how nuts and seeds contain enzyme inhibitors. Soaking in salt water activates the enzymes that neutralize the enzyme inhibitors and makes the nutrients more availabe. You can also dry nuts in seeds in the oven at a low heat after soaking them.

Another great addition to these is dried apples! See if you can find dried apples and apricots without those nasty sulphur presrvatives.

Apricot muesli bars
Handful of dates pitted
Handful of dried apricots
Handful of almonds
1 Tbls sunflower seeds
A pinch of cinnamon

Pulse the nuts and seeds first in the food processor. Then add everything else and mix until a sticky ball texture. Press out onto baking paper (so it doesn't stick) in a square or rectangular container/tin to desired thickness. Freeze or put in fridge until firm and cut into pieces.
I keep mine stored in the freezer. They are nice and chewy and are best when straight from the freezer or fridge!