• 1 cup uncooked quinoa
  • 2 cups rolled oats
  • 1 cup slivered almonds
  • 12 cup sunflower kernels
  • 1 cup dried apple, diced
  • 112 cups puffed rice
  • 12 cup honey
  • 12 cup crunchy peanut butter
  • 1 tsp vanilla extract
  • 3 tbs olive oil


  1. Preheat oven to 165°C. Line a 22 x 30cm slice pan with baking paper.
  2. Combine quinoa, oats, almonds, sunflower kernels, apple and puffed rice in a medium-sized bowl.
  3. Heat honey, peanut butter, vanilla, oil and 1/2 cup water in a small saucepan until combined, then pour over dry ingredients, mixing well to incorporate.
  4. Transfer mixture to pan, cover with baking paper and press firmly and evenly into pan. Bake for 25-35 minutes, or until golden.
  5. Remove from oven and cool for 10 minutes before cutting into 16 bars.


Find more recipes like this on Tiffiny Hall’s health and fitness program TIFFXO.



Brooke Meredith

Brooke Meredith, is the passionate founder and Editor-In-Chief of A Conscious Collection Magazine. A glowing representation of wellness, and an advocate for healthy living. Brooke’s passion for health and wellbeing began following the discovery of her own intolerances and health ailments. Her house soon became a hub for recreating healthy versions of her favourite recipes, and soon her home was filled with an abundance of nourishing, nutritious whole foods. A certified Health Coach, Brooke’s passion lies with helping others become the best version of themselves and created A Conscious Collection to nurture, empower and inspire. As an Australian model, Brooke lives and breathes wellness, understanding the direct correlation between looking and feeling your best, which comes with a life in balance. When you can pry her away from working on all things ACC, you’ll find her fleeting around the globe on wellness escapes, enjoying three hour brunch dates with girlfriends and diving mouth first in to her famous healthified chocolate brownies.