Rhubarb Matcha Power Bars

Ingredients for 6 servings:

• 2 cups rhubarb pieces, fresh or frozen
• ¼ cup(s) coconut blossom syrup or honey
• 1 banana(s), ripe
• 2 eggs
• 2 tbsp matcha powder
• 2 cup(s) oat flakes or spelt flakes
• 10 walnuts

Instructions

Working time approx. 5 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes

clean eating, low carb, paleo, summery, simple, healthy, sports nutrition

Preheat the oven to 200°C fan/convection oven. In a bowl, mix the rhubarb pieces with the coconut blossom syrup. If using frozen rhubarb, place it in the microwave for 2 minutes to help the ingredients blend together. In a separate bowl, mash the banana with a fork and mix well with the eggs and matcha powder. Add the oats and walnuts and mix everything well. Add the rhubarb mixture and mix well again. Spread the mixture into a baking dish (e.g., a lined loaf pan or muffin tin) and bake in the oven for approx. 30-40 minutes. Once cooled, store in the refrigerator. Optional: you can omit the matcha powder or replace it with cocoa powder, kinako, etc. The sky’s the limit. Note from Chefkoch.de: The cup measurement given was cups, which is 236 ml.