Jude Blereau's World Peace Bars

These delish bars are dairy free, egg free, nut free and wheat free so great for school lunch boxes.   The recipe looks complicated but is actually very quick and easy.

Filling

150g dates
90g dried apricots
50g apple or pear juice
50g water
1 tbsp lemon juice

 Oat mix
2 tsp chia seed
1/3 cup macadamia, almond or coconut oil
1/4 cup brown rice syrup (I used maple)
1 tsp vanilla extract
150 rolled oats
60g extra rolled oats or oatmeal
1 tsp baking powder
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
1/4 cup desiccated coconut
1/4 cup rapadura sugar

1. Preheat over to 180degrees or 165 if fan forced.
2. Place 150g oats on a baking tray and toast in the over 5 - 10 minutes until just fragrant. 
3. grind chia seeds for 1 minute sp 9.  
4. add 80g water and mix 5 sec sp 5.  Set mixture aside
5. without cleaning out bowl add all filling ingredients except lemon juice and cook 100 degrees 10 minutes sp 4.  
6. add lemon juice and mix 5 seconds sp 3.  Set mixture aside.  Clean and dry bowl.
7. If using oats rather than oatmeal, place 60g extra oats in bowl and mill 1 minute sp 9.
8. Add sunflower and pumpkin seed 3 sec sp 6 or until roughly ground.
9. add baked oats, oatmeal (if using instead of extra oats), baking powder, coconut and sugar.  Mix 6 sec sp 4.  
10. Add chia seed mix, oil, brown rice syrup and vanilla extra.  Mix 10 sec sp 4.
11. Line a baking tin with baking paper and press half the oat mix onto the base of the tin.
12. Very gently evenly spread the filling over the oat mix.
13. With fingers evenly distribute the remaining oat mix over the filling and use a fork to distribute evenly.  Wet your hands and gently but firmly press down on the topping to even it out.
14. Bake 30 to 35 minutes until well cooked, golden and slightly crispy on the edges,  Leave for 20 minutes before slicing and serving

Store in an airtight container in a dark cool place- fridge is best in hot weather.