These Sweet & Salty Bars Will Take Your Brekky To The Next Lev

         

Ingredients

3/4 cup (105g) whole raw almonds

1/4 cup (35g) almond meal

3/4 cup (140g) pepitas/pumpkin seeds

1/2 cup (100g) buckwheat groats

1 cup (100g) shredded coconut

125ml coconut oil, melted

1/4 cup (62.5ml) rice malt syrup

2 tablespoons (40g) almond or peanut butter

2 scoops (60g) Bulk Nutrients Earth Protein in Vanilla

1 ½ teaspoons sea salt

1 teaspoon vanilla essence

1 ½ teaspoons cinnamon

Method

Preheat oven to 180°C and line one baking tray and one brownie tray with baking paper.

Place almonds and pepitas in a food processor and blitz until mixture forms small chunks. Place in a mixing bowl with buckwheat groats, shredded coconut, almond meal and ⅓ of melted coconut oil. Mix to combine.

Spread the nut mix evenly over baking tray. Place in the oven and cook for 15-20 minutes, tossing the mixture after 10 minutes.

Spread the nut mix evenly over baking tray. Place in the oven and cook for 15-20 minutes, tossing the mixture after 10 minutes.

Spread the nut mix evenly over baking tray. Place in the oven and cook for 15-20 minutes, tossing the mixture after 10 minutes.

Pour over toasted nut mix. Add cinnamon, vanilla essence, salt, and Earth Protein and mix well.

Firmly press the mixture in to prepared brownie tray. Place in the fridge or freezer to set for at least one hour or preferably overnight.

Firmly press the mixture in to prepared brownie tray. Place in the fridge or freezer to set for at least one hour or preferably overnight.

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