Ingredients
Unsalted
butter or coconut oil for greasing
125g
almond meal
Pinch
of Celtic sea salt
¼
tsp bicarbonate of soda (baking soda)
60ml
coconut oil
60g
butter
60ml
rice malt syrup, or sweetener of your choice
40g
cashews, crushed
160g
combined flaxseeds, sunflower seeds, slivered almonds, ground GF Oats
40g
dried cranberries (optional) no additives (or choc chips/goji berries)
1
egg
Method
Preheat
the oven to 175C
Grease
a 20 x 20 x 5cm square ovenproof tin
Mix
the almond meal, salt & bicarbonate of soda together in a bowl
In
a separate bowl, combine the coconut oil, rice malt syrup, melted butter, egg
& vanilla
Add
the almond meal mixture, mix in the nuts, seeds, cranberries & oats
Wet
your hands and the transfer the mixture to the tin, using your hands to press
down firmly on the mixture
Transfer
to the oven and bake for 15 to 20 minutes
Remove
from the oven, transfer to a wire rack and cool before dividing into eight bars
and serving.
These
bars will keep in an airtight container for 7 – 10 days (if they last that
long!)
No comments:
Post a Comment