Ingredients
Hint:
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
Oats and seeds
Matcha granola
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.
| Shelf life: | Store in an airtight container for approx. 2 weeks. |
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