Makes 12 bars
100 barley oat flakes
2 Weetabix, finely crumbled
100g pumpkin seeds
100g sunflower seeds
40g flax seeds
40g chia seeds
80g dried cranberries
1 tsp. ground cinnamon
1 egg, beaten
50g almond butter
50g agave nectar
50g honey
Preparation Method
Preheat the oven to Gas Mark 4 or 180C.
Place all the dry ingredients in a large bowl.
Mix the agave nectar, honey and almond butter in bowl.
Pour this mixture onto the dry ingredients.
Beat the egg in a bowl and add to the mixture.
Use some baking parchment to line a baking tray and place the mixture
in the tray. Flatten out manually if needs be.
Then place the tray in the pre heated oven and bake for 20 – 25
minutes.
When the bars are cooked, remove from oven and cool for a few
minutes.
Then cut with a knife and into bar shaped shapes, ensuring you make
12.
Next, place the bars in a fridge.
When set, the bars can be kept in an airtight container for 2 weeks.
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