Crunch Bars
INGREDIENTS:
• 1 1/2 cups GF rolled oats (I used quick oats as that’s all I had)
• 1/4 cup pumpkin seeds
• 1/4 cup sunflower seeds
• 1/4 cup hemps seeds
• 1/4 cup currants or sultanas
• 1/2 tsp cinnamon
• 1/4 cup desiccated coconut
• 1/4 cup melted coconut oil
• 1/4 cup rice malt syrup
• 1/2 tsp vanilla extract
• Pinch of salt
METHOD:
Preheat your oven to 170 degrees C and line a slice tin.
In a mixing bowl add all the dry ingredients and mix.
In a separate bowl add the coconut oil, rice malt syrup and vanilla and whisk until it’s all combined.
Pour the wet mixture into the dry and stir ensuring all the oat mix is coated in the wet.
Firmly press the mixture into the tin (make sure it’s nice and firm) and bake for 12-15 mins or until golden.
Remove and let cool completely before slicing. Store in an airtight container.
GF*, DF + VE - makes 12
* I found silicon moulds to make cups worked much better. You can top these with yoghurt and berries 🫐
* I have also been keeping them in a container in the fridge as it’s so hot here the syrup and oil melts