Wednesday, 24 September 2014

Supercharged Breakfast Bars

Makes 8

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

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!)

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