Ingredients

The following ingredients have 16 Servings
  • 200 grams porridge oats
  • 200 grams quinoa
  • 1 tbsp flax seeds
  • 30 grams raw cacao nibs (plus 2 tbsp)
  • 185 ml runny honey
  • 250 grams nut butter (I used macadamia)
  • 1 tsp vanilla bean paste
  • 35 grams sunflower seeds
  • 35 grams pumpkin seeds
  • 1/2 tsp Shetland sea salt
  • 2 tsp ground cinnamon

Instruction

  • Preheat oven to 180 C and spread the porridge oats out into a single layer on a baking sheet. Bake for 15 minutes, checking after ten, until light and golden. Set aside to cool.
  • Grind the dry quinoa, flax seeds and 30 grams of cacao nibs in a high speed food processor until fine. Tip into a large bowl.
  • Gently heat the nut butter and honey together in a medium sized saucepan over a medium-low heat until melted together. Add the vanilla.
  • Stir the nut butter mixture, oats, quinoa mixture and remaining ingredients together with a wooden spoon until well combined.
  • Press evenly into the base of a 8 inch square silicone baking tin (or a tin lined with greaseproof paper.
  • Leave to chill for several hours in the fridge, or overnight. Cut into bars and serve. Will keep for several days in the fridge.