Makes 16 Bars
Prep time: 20 minutes
Baking time: 18 minutes
Macronutrients per bar:
Calories - 260
Protein - 10g
Carbohydrates - 26g
Fats - 15g
1 cup rolled oats
1 cup quinoa flakes
1/2 raw almonds, roughly chopped (120g)
1 cup shredded coconut
1/2 cup sesame seeds
2 cups dried apricots (240g)
3/4 cup hulled tahini (200g ish)
1/2 cup honey
1/4 cup olive or coconut oil
Preheat oven to 180 degrees Celsius fan forced.
Combine the oats, quinoa flakes, chopped almonds, coconut and sesame seeds in a baking tray and toast for approx. 8 minutes, until lightly toasted. Allow to cool.
Meanwhile, combine the apricots, tahini, oil and honey in a high powered food processor until a paste-like consistency forms. I use a thermomix for this.
Once the dry ingredients have cooled, stir through a pinch of salt and the protein powder.
Add the dry ingredients into the food processor with the wet mixture and combine until a crumbly mixture forms. It should hold together when pinched. I use the reverse blade option to do this so it doesn’t become too fine, however this could also be done by hand!
Transfer to a 30x20cm slice tin and bake for approx. 18 minutes.
Allow to cool completely before slicing and enjoy!