Sunshine granola bars with mango, buckwheat, & almond butter


Sunshine granola bars with mango, buckwheat and almond butter


(makes 10-15 bars)

You need:

  • 3 tsp coconut oil
  • 1 cup/100g rolled oats
  • 1/2 cup/100g buckwheat
  • 1/2 cup/40g puffed quinoa
  • 1/4 cup/40g raw pumpkin seeds
  • 1/4 cup/30g sunflower seeds
  • 1/4 cup/30g dried cranberries, organic
  • 1/4 cup/28g goji berries, organic
  • a handful of dried mango, finely chopped
  • a handful of blanched hazelnuts, finely chopped
  • 1/4 cup/25g desiccated coconut
  • 2/3 cup/200g rice syrup or honey
  • 1/3 cup/80ml almond paste
  • juice & zest of half a (blood) orange
  • 1,7 oz/50g dark chocolate (72%), melted au bain marie

How to make it:

  1. Melt the coconut oil in a frying pan on medium heat. Add the rolled oats and the buckwheat groats. Stir and bake for three minutes or until you start to smell a nutty flavor.
  2. Pour the oats & buckwheat into a large bowl. Add the seeds, dried fruit, hazelnuts, and coconut. Stir to combine.
  3. In a small sauce pan or butter warmer, add the rice syrup and the orange juice & zest. Warm on low heat and stir. Add the almond pasta and keep stirring frequently.
  4. When all is combined, remove from heat and pour into the bowl with the other ingredients. Mix well.
  5. Preheat the oven to 175C/325F. Place the granola mixture into a baking tin lined with parchment paper or make sure to grease it well with coconut oil. Press the mixture into the pan with the back of your spoon, or use a second piece of parchment paper, press it onto the mixture with your hands.
  6. Bake the granola bars for 20-25 minutes. They are ready when golden brown. Leave to cool completely before cutting. Optional: drizzle with melted chocolate. It’s the best.
  7. Cut the baked granola into bars. Store in an airtight box at room temperature. Enjoy!
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