John Myers
Ingredients for 1 servings:
- 300 g oat flakes, fine
- 100 g sunflower seeds or pumpkin seeds
- 50 g coconut flakes
- 50 g flour
- 200 g butter
- 200 g beet syrup
- 150 g cane sugar or brown sugar
- 150 g apricot(s), dried, chopped
- 125 g peanut butter
- 1 tsp vanilla paste, approx. 10 g
- 1 tbsp cocoa powder, if desired
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes
also with chocolate flavor
Line a rectangular baking pan (approx. 18 x 28 cm) with parchment paper, ensuring there are overhanging edges. Preheat the oven to 160°C. Heat the butter and syrup in a pan. Combine the oats, seeds, coconut flakes, and flour in a large bowl. Once the butter has melted, add the sugar, apricots, peanut butter, and vanilla paste and stir to combine. Then add everything to the flour mixture and mix thoroughly until the mixture is shiny. Pour the batter into the pan and bake for 25 minutes. Let it cool and remove it from the pan, including the paper. Then cut into long pieces or cubes, as desired. Tips: Use dates instead of apricots; other dried fruits are also suitable. It’s definitely worth a try. If you like chocolate, mix 1 tbsp (20 g) of cocoa powder with the sugar. Note: The bars will keep in an airtight container for up to 1 week. They can also be easily frozen, preferably cut into pieces.
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