for 6 pieces

Mixture

40 g	whole-grain rolled oats
20 g	quinoa pops
40 g	walnut kernels, roasted, finely chopped
40 g	pumpkin seeds, roasted
40 g	dried blackcurrants
1	organic lemon, use grated zest

To shape

1 bag

white cake icing (approx. 120 g)

How it's done

Mixture

Blitz the oats in a food processor, place in a bowl along with all the other ingredients up to and including the lemon zest, mix.

To shape

Melt the cake glaze in a bain-marie, add to the mixture, mix well. Spread the mixture in the prepared tin, press down firmly, cover and leave to set in the fridge for at least 2 hrs.

Protein bars

Turn the mixture out onto a chopping board, cut into 6 bars using a bread knife.

Show complete recipe