Time to Prepare: 5mins
Time to Cook : 15mins
•2 cups Rolled oats
•1 cup Pumpkin seeds
•1 ½ cups Puffed Millet (or puffed rice or buckwheat)
•½ cup dried fruit, roughly chopped (sultanas, dates, figs, goji berries)
,•¼ tsp sea salt
•1 – 1 ½ Tbsp matcha powder (to your taste)
•1/2 cup Lakanto Maple Syrup
•½ cup Hulled Tahini
•2 Tbsp. Coconut oil
1. Preheat oven to 160°C. Combine oats and pumpkinseeds on a baking sheet and bake for 10-15 minutes, stirring once or twice, until the oats are golden.
2. In a small saucepan combine the maple syrup, tahini & coconut oil. Whisk to combine. Be careful not to overheat.
3. In a large bowl, combine the cooled oats and pumpkin seeds with the chopped dried fruit, millet puffs, salt, and matcha. Pour the wet ingredients over the dry ingredients and stir quickly to mix.
4. Pour the mix into a pan lined with baking paper. Press the mixture firmly, especially into the corners. Place in the fridge for a couple hours to firm up, then remove from fridge and slice into bars. Keep leftovers in the fridge for up two weeks.