Prep Time
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Cooking Time
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Servings
pieces 12-24
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INGREDIENTS:
pieces
- 1 cup uncontaminated oats - for gluten-free
- 1/2 cup puffed millet (or any puffed grain)
- 3/4 cup peanuts (chopped - and roasted if you wish)
- 1/4 cup macadamias (finely chopped - and roasted if you wish)
- 1/2 cup freeze-dried raspberries (broken slightly - can use dried raspberries)
- 1/4 cup rice malt syrup (adjust for sweetness)
- 1/3 cup peanut butter
- 3 tbs cacao butter (chopped)
- 2 tbs coconut oil
- 1/2 tsp vanilla extract
- Thick raspberry 'Jam' - optional
- 1 1/4 cups frozen raspberries
- 2 tbs rice malt syrup
- 2 tbs cacao butter
INSTRUCTIONS:
- Line a small brownie tin with baking paper (extending up the sides of the tin)
- Mix the rolled oats, puffed grains, peanuts, macadamias and freeze-dried raspberries in a bowl
- In a small non-stick saucepan over a low heat, mix together the rice malt syrup, peanut butter, cacao butter, coconut oil and vanilla extract until completely dissolved and melted.
- Pour the melted mixture into the grain and nut mixture and stir to combine.
- Press this mixture into the brownie tin and refrigerate for an hour (minimum).
Thick raspberry Jam - Optional
- In a small saucepan thaw frozen raspberries over a medium heat, then stir until nearly all the liquid has evaporated.
- At this stage, add in the rice malt syrup and cook (stirring occassionally) until the mixture has reducedto a thick paste.
- Turn heat down to low and add in the cacao, allowing to melt into the thick jam.
- Spread with a knife, back of a spoon or pastry brush, the thick jam paste on top of the granola bars. Refridgerate for another hour before slicing. *I have dotted the jam for photographic purposes, but it is much easier to spread an even jam layer over the top.
NOTES: