Matcha & apricot granola bars


Total time: 4hr 25m
Preparation Time: 25m

Servings
For 14 piece


Author

Marius - theglowgiver


Nutritional Information

Contains 195 Kcal, 7g Protein, 21g Carbohydrates, 10g Fat


Ingredients

  • 225 g rolled oats
  • 60 g pumpkin seeds
  • 80 g popped amaranth or popped quinoa
  • 60 g sunflower seeds
  • 75 g soft dried apricots, sliced
  • 1 tsp bourbon vanilla powder
  • 0.5 tsp sea salt
  • 1 tsp matcha powder
  • 4 tbsp white almond cream
  • 100 ml maple syrup
  • 2 tbsp coconut oil

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Instructions

  • Mix the oat flakes with the pumpkin and sunflower seeds, transfer to a tray, cover with a sheet of baking paper. Bake for 8-10 mins. in the centre of an oven preheated to 160°C. Leave to cool. Gently heat the maple syrup, almond cream and coconut oil in a small pan while stirring; the consistency should be thick and sticky. In a large bowl, mix the amaranth, dried apricots, vanilla powder, salt and matcha. Stir in the oat flakes, pumpkin and sunflower seeds. Add the liquid and mix well. Transfer the mixture to a brownie tray lined with baking paper, smooth down with wet hands. Place the tray in the freezer for approx. 4 hrs. Remove the tray, cut the granola mixture into 14 bars.
  • Shelf life:

    Store in an airtight container for approx. 2 weeks.

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Products used in this recipe

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