Supercharged Breakfast Bars

Supercharged Breakfast Bars

IngredientsUnsalted butter or coconut oil for greasing125g almond mealPinch of Celtic sea salt¼ tsp bicarbonate of soda (baking soda)60ml coconut oil60g butter60ml rice malt syrup, or sweetener of your choice40g cashews, crushed160g combined flaxseeds, sunflower seeds, slivered almonds, ground GF Oats40g dried cranberries (optional) no additives (or choc chips/goji berries)1 eggMethodPreheat the oven to 175CGrease a 20 x 20 x 5cm square ovenproof tinMix the almond meal, salt & bicarbonate of soda together in a bowlIn a separate bowl, combine the coconut oil, rice malt syrup, melted butter, egg & vanillaAdd the almond meal mixture, mix in the nuts, seeds, cranberries & oatsWet your hands and the transfer the mixture to the tin, using your hands to press down firmly on the mixtureTransfer to the oven and bake for 15 to 20 minutesRemove 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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