Matcha & apricot granola bars

Ingredients

14 pieces

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

225 g rolled oats

60 g pumpkin seeds

60 g sunflower seeds

80 g popped amaranth or popped quinoa

75 g soft dried apricots, sliced

1 tsp bourbon vanilla powder

½ tsp sea salt

1 tsp matcha powder

100 ml maple syrup

4 tbsp white almond cream

2 tbsp coconut oil

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How it's done

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.

Good to know

Shelf life:	Store in an airtight container for approx. 2 weeks.

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