Banana & Sultana Seedy Slice

This is our version of a muesli bar adapted from Cut out the Crap's yummy recipe. It's so easy to make. And everyone likes it. Yay! I've doubled the original recipe to make a large slice. This will last us the weekend and for school lunches too.

Preheat oven to 180c and line a 30cm x 20cm slice tin with baking paper and spread melted coconut oil all over sides and bottom to prevent sticking.


  • 2 ripe bananas (mashed if mixing by hand)

  • 2 eggs

  • 2 cups desiccated coconut

  • 1 cup brown rice flour (I used Ceres Organic from the supermarket)

  • 1 cup pumpkin seeds or you can use sunflower seeds (pumpkin seeds are high in zinc, which many of us kiwi's are lacking in due our soils being zinc deficient)

  • 1 cup sultanas or raisins or chopped dates

  • 1/4 cup coconut sugar (or sweetener of choice) - optional as you may find it sweet enough with the bananas and sultanas 

  • 2 tblspns chia seeds


  1. Place all the ingredients into a bowl and combine well. If you have a food processor, add everything in there, except the sultanas, and blitz for about 30 seconds.

  2. Then add in the sultanas and pulse for a few seconds. Or mix by hand.

  3. Tip the mixture into the prepared cake tin and press down well with damp hands until the mixture is flat to the edges of the tin and around 1cm high.

  4. Bake in preheated oven for 20 to 30 minutes or until golden.

  5. Allow to cool in the tin for 5 minutes before cooling on a wire rack. Remove the baking paper and cut into "bars".  Store in an air tight container. You can freeze them too.