These bars can be knocked up in a few minutes and you’ll have something really healthy and different for breakfast in the time that it takes you to make and drink your morning coffee.
All you need is a blender and mixing bowl and you more or less just make a crumble and sandwich a filling in between. So, as you’re repeating the bottom stage, more or less for the top stage, be sure not to clean the mixing bowl and blender until you’ve finished assembling as you need it twice. Allow that this whole process is crazily quick and simple and don’t go making more work for yourself.
End product with obligatory staged props and sacking. Not the best photo, but the bars turned out really well and that’s really what we’re more about. Less lifestyle and more reality please.
- 2 cup flaked coconut
- 1 ¼ cup oats
- ½ cups spelt flour
- ¼ cup cashew nuts
- ¼ cup orange marmalade or sugar free jam (feel free to amend the flavours)
- 4 tbs coconut oil (melted)
- 2 tbs maple syrup
- 2 tbs agave syrup
- 1 tsp baking powder
- 1 tsp vanilla essence
- pinch of salt
- 1. preheat your oven to 350 degree and grease a small baking tray or line with parchment.
- 2. Blend 1 cup of coconut flakes, 1 cup oats, spelt flour, baking powder and a pinch of salt in a food processor until you have a fine crumb.
- 3. Empty into a mixing bowl and add in 2 tbs maple syrup, and 2 tbs coconut oil and press into your baking tin.
- 4. Heat the jam with ¼ cup of water over a low heat on the stove, stirring to combine. Spread jam evenly over the bottom layer in the tin.
- 5. Now pulse ½ cup of coconut, oats and cashew in the food processor and empty into the same mixing bowl. Add the rest of the coconut flakes. coconut oil, agave and vanilla and press evenly and firmly onto the top of your jam layer.
- 5. baking in the middle of a preheated oven for 20 minutes or until the coconut looks nicely toasted.
- 6. Let cook completely on a wire rack before attempting to slice. Will keep well for 5-7 days in a well sealed storage container.