Makes 10 bars
Prep time: 25 mins + 6 hours resting
Cook time: nil
Ingredients
- 1 cup White or Brown Teff Flour
- 2 cups oats
- ½ cup puffed rice
- 1 scoop vanilla protein powder
- 1 cup dried cranberries
- 1 cup toasted almonds roughly chopped
- 1 tsp cinnamon powder
- 1 tsp Himalayan salt flakes
- ½ cup honey, melted
- ½ cup butter, melted
Method
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In a large, nonstick pan over a low heat, toast off your flour and oats for 5-7 mins until fragrant, setting aside to cool completely.
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Line a 15/30cm baking tin with baking paper on all sides.
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In a large bowl, add in all of your ingredients, including your toasted flour and oats then mix well.
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Spoon your mixture evenly into the prepared baking tin and press down with the bottom of a glass to compact the mixture together.
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Place into the fridge and chill down for 4-6 hours.
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Slice bars into portions and keep in the fridge until ready to eat.
Recipe inspiration courtesy of Outback Harvest.