GLUTEN FREE, FREEZABLE

 

Prep: 5 minutes

Cook: 10 minutes plus 1 hour setting time in fridge

Makes: 12 bars

 

Ingredients

  • ¼ cup almond slivers
  • ¼ cup pepitas
  • 1 cup quinoa flakes
  • ½ cup rice malt syrup
  • 2 tablespoons of Prana Chai, Masala Blend
  • 2 tablespoons (30g) of butter, melted
  • ½ cup of desiccated coconut
  • 1 pinch of salt
  • ¼ teaspoon of ground cardamom
  • 4 dates (70g), chopped

 

Method

  1. Preheat oven to 160˚C.
  2. Line 2 baking trays with baking paper, and place the almond slivers and pepitas on one tray, and the quinoa flakes on the second tray.
  3. Place in the oven and cook for 5–10 minutes until they turn a light golden colour. Remove from oven and leave to cool for 10 minutes.
  4. Meanwhile, place the rice malt syrup and Prana Chai in a small saucepan, and slowly bring to the boil. Turn off the heat and allow to cool for 5 minutes before straining.
  5. In a bowl mix the coconut, salt, cardamom, dates, almonds, pepitas and quinoa together. Add the syrup mixture and melted butter to the bowl then combine.
  6. Line a 20cm x 20cm tray with baking paper, and then press the mixture into the tray. Cover the top of the mixture with cling film and press firmly into the tray to give a nice flat surface.
  7. Place the tray in the refrigerator and allow to set for an hour.
  8. Remove, trim edges and then cut into 12 bars.

 

TIP: if you are dairy free, simply omit the butter from step 5.

If you have a recipe idea feel free to send it Prana Chai at mario@pranachai.com. We might feature it in our newsletter.