for 14 pieces

Oats and seeds

225 g	rolled oats
60 g	pumpkin seeds
60 g	sunflower seeds

Matcha granola

1 dl	maple syrup
4 tbsp	white almond cream
2 tbsp	coconut oil
80 g	popped amaranth or popped quinoa
75 g	soft dried apricots
1 tsp	bourbon vanilla powder
½ tsp	sea salt
1 tsp	matcha powder

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.

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