This is another one from Little Bird. Apricots, almonds and sesame are a winning combination and the addition of lemon zest makes it sing. After the mixture set in the fridge I cut them into bars and dehydrated for 24 hours as they advised. But they hardly dried out and were still crumbly so I just put them in an oven at 150C for 15-20 min until golden. If you're a raw purist just keep them in the fridge.

Makes 20 bars

1 c almonds, activated if possible
1/4 c flaxseeds, ground in a coffee/herb grinder
1/3 c sesame seeds
zest of a lemon
1 c desiccated coconut
1 1/2 tsp cinnamon
pinch sea salt
1/2 c dried apricots, chopped
1/4 c currants or cherries, optional
1/3 c honey
1/4 c tahini
1/4 c coconut oil

Process the almonds in a food processor until they're finely chopped. Put them in a bowl with all the dried ingreds.

Melt the honey, tahini and coconut oil together or mix vigorously by hand in a bowl. Pour into dry ingreds and mix until well combined.

If you're staying raw, line a 15cm x 20cm baking tin with plastic wrap leaving plenty of overhang. Press the mixture into the tin and spread evenly. Cover with the plastic wrap and press down firmly and set in the fridge. Cut into bars once its set.

If you like your muesli bars crispy, line a baking tin with baking paper, press the mixture in and bake for 15-20 min at 150C until golden. Cut into bars and cool on a wire rack.

I like seed/nut/zest mix in this one but I also like this vegan version that only uses bananas as a sweetener. I think I will keep experimenting with muesli bars for a looooong time!