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Matcha & apricot granola bars
Nutrition facts per serving:
- Energy in kcal about 195
- Fat about 10g
- Carbohydrates about 21g
- Protein about 7g
This is needed
This is needed
for 14 pieces
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Oats and seeds
- 60 g sunflower seeds
- 225 g rolled oats
- 60 g pumpkin seeds
Matcha granola
- 1 dl maple syrup
- 4 tbsp white almond cream
- 80 g popped amaranth or popped quinoa
- 2 tbsp coconut oil
- 75 g soft dried apricots, in Streifen
- 1 tsp bourbon vanilla powder
- 0.5 tsp sea salt
- 1 tsp matcha powder
And that's how it's done
And that's how it's done
Oats and seeds
Mix the oat flakes with the pumpkin and sunflower seeds, transfer to a tray, cover with a sheet of baking paper.
To bake
Approx. 10 mins. in the centre of an oven preheated to 160°C. Remove from the oven, leave to cool.
Matcha granola
In a small saucepan combine the maple syrup, almond butter and coconut oil, heat slightly while stiring until the liquid is thick and sticky. in a large mixing bowl mix popped amaranth with all the other ingredients up to and including the matcha with the oats and seeds. Add the liquid and mix until well combined. Place the mix into your brownie tin and press it firmly with a moist hands.
To cool
Place in the fridge for at least 4 hours to firm up. Remove from the fridge, slice into 12 to 14 bars approximately.
