- 1 & ½ cups rolled oats
- ½ cup almond butter
- 2 tablespoons sunflower seeds
- 75 g dark chocolate, >70%, roughly chopped
- 1 tsp vanilla extract
- ¼ cup apple sauce
- ¼ cup honey (use maple syrup if fructose intolerant)
- 2 egg whites
- ¼ cup wholemeal flour
- 1 tsp baking soda
- 1 tsp cinnamon
- Pinch Nutmeg
Preheat oven to 180°C.
Grease and line a 15 x 25cm baking pan with baking paper.
In a food processor, blitz the oats until they are fine, then place the mix in a mixing bowl.
Add the almond butter, sunflower seeds, chocolate, vanilla, applesauce and honey to the mixing bowl and stir until the mixture is well combined.
Add the egg whites, flour, baking soda and spices and stir to combine. Check for wetness here and add 1 tablespoon of water or so if required.
Pour into the lined baking tray, pressing down with the back of a spoon (tip: moisten the back of the spoon with water) to ensure firm packing and a smooth, even surface. Bake for 20-25 minutes until lightly golden and the surface feels firm to touch. Let cool in the pan for 15 minutes, then remove from the baking tray by lifting the baking paper and allow to cool on a wire rack.
Slice when completely cool into bars and then store in an airtight container or wrap individually in plastic wrap and store in the freezer.
|Nutrient||Per serve (1 Breakfast Bar)|
|Energy – kj||838|
|Energy – Calories||199|