Anti-LCM Bars!
Recently we came across Naughty Naturopath Mum (AKA Alisha)’s Anti-LCM Bars. We featured them in Episode 17 of The 4 Blades podcast too. Here is our Thermomix conversion.
Ingredients
50g coconut oil
210g rice malt syrup (or thick honey)
10g cacao (or Superfoods For Kidz Berry Choc Chunk Powder)
35g puffed rice / millet / other grain (*please note: this is the measurement for gluten free puffed rice NOT Rice Bubbles. Rice Bubbles are much heavier and you will need a lot more)
90g desiccated coconut
20g chia seeds
(Alisha also recommended using 1/8 cup of coconut sugar, which we didn’t include)
Method
Add coconut oil, rice malt syrup & cacao to Thermomix bowl. Set 3 mins, 80 degrees, Speed 2.
The heated and mixed chocolatey goop!
Add your puffed grain, coconut & chia seeds to the bowl.
Set to Reverse + closed lid position. Give 4 Turbo blasts. Push down the side with the spatula to make sure it’s all combined.
Push into a lined cake pan (we used a 22cm square cake pan) and leave to set in the fridge / freezer.
Cut up and enjoy!
Anti-LCM Bars
- Total Time: 5 minutes + setting time
- Yield: 20 squares (depending on cutting dimensions and depth)
Description
The original recipe for this comes from the lovely Alisha of Naughty Naturopath Mum (great stuff on her site – check it out!) and was converted to a thermo mixer recipe by The 4 Blades. It is a much healthier alternative to the popular lunchbox snacks (far less ingredients!) and much cheaper to make too.
This recipe was also featured in Episode 17 of The 4 Blades podcast.
Recipe Tester Feedback: “Best thing in the world! Takes a matter of minutes to make and the kids loved them. They want them in their lunchboxes everyday. Winning by saving money too.” – Samantha
No: Gluten / Dairy / Egg / Nuts
Ingredients
- coconut oil – 50g
- rice malt syrup – 150-200g, or honey (adjust according to preferred sweetness)
- cacao powder – 10g
- puffed rice – 35g, millet or other grain (note: in making this gluten free, we are assuming the use of whole puffed rice grains rather than rice bubbles or the like, which are heavier)
- desiccated coconut – 90g
- chia seeds – 20g
Instructions
- Line a square cake tin with baking paper.
- Add coconut oil (50g), rice malt syrup (150-200g) and cacao (10g) to the bowl. Program 3 minutes / 80C / Speed 2.
- Add puffed grains (35g), coconut (90g) and chia seeds (20g) to the bowl. Mix Closed Lid / Reverse+Turbo / 4 x 1 second blasts. Scrape down sides.
- Push into the cake tin and leave to set in the fridge or freezer until hard.
- Cut up and enjoy!
Notes
Can be frozen
Keywords: Thermomix Breakfasts, Free Thermomix Recipes, Sweet Thermomix Snacks, Vegan, Vegetarian
Thanks for the conversion.
I have made these once with honey, and now this time with rice syrup because I found the honey too sweet.
I added heaps more rice puffs in than the recipe states, basically by feel, until I felt like the mixture was still moist enough. This bulked the bars out a little.
My family love them!
Hi, these are great but I think your weight for the rice bubbles is way off. The original recipe states 4 cups and yours is only 35g. Should it be 350g ?
Hi Kylie! 350g of the puffed rice would be a LOT as it’s so light. 4 cups is about 50g so we are fairly sure that 35g is right as we adjusted it for the right quantity of ‘wet’ mix.
I used heaps more too – but I used Rice Bubbles (have to use them up as the girls won’t eat them any more), and I guess they are heavier than puffed rice. I used a mixture of honey and rice malt syrup. Delicious recipe and I am sure my girls will like them tomorrow.
Oh THAT is a good point! Yes, we use the puffed rice rather than Rice Bubbles and that will effect the weight. Thanks for that!
I also found 35g of Rice Bubbles no where near enough. Will likely double next time.
Hi LuvLee! Rice Bubbles are much heavier and you need heaps more. This recipe uses gluten free rice puffs which are VERY light. I will amend the wording of the recipe so as not to confuse people. Thanks for flagging!
Just shared on our Bellini addicts FB group 🙂 I love these and have been making them ever since I got a thermie a year ago, lunchbox staple and lots of variations – and the kids friend’s all even love them!
That’s so good to know! Thank you!
Thanks so much for this recipe. I love them (so do my kids!!) and I make them at least once a week. I pop the mixture straight into silicone mini muffin trays and they turn out perfectly every time 🙂
Sensational to hear!
Is it ok to omit the desiccated coconut? Thanks
Hmmm. It soaks up some of the liquid, so you may want to reduce the syrup part. 🙂
How much does this recipe serve?
It makes a large slice tray worth.
Approx. how many is that?
Say, 20-25 pieces?
How much is that?
These look great but my son is allergic to coconut. Any other suggestions to replace the coconut and coconut oil?
Hmmm. That’s a tricky one as the coconut oil binds it. Perhaps a cacao butter, and omit the coconut?