uit mijn e-book van Pick-up-limes
2½ cups (225 g) rolled oats
1 cup (125 g) raw hazelnuts
2 Tbsp (14 g) ground flaxseeds + 6 Tbsp (90 ml) water
1 tsp (4 g) ground cinnamon
½ tsp salt
¾ cup (about 12) soft dates
½ cup (125 mL) nut butter
⅓ cup (85 mL) (coconut) oil
1 tsp (5 mL) vanilla extract
½ cup (60 g) dried cranberries of ander fruit
¼ cup (30 g) pecans
¼ cup (30 g) pumpkin seeds
¼ cup (40 g) dark chocolate, chopped
Optional Toppings
Dark chocolate chips
Cranberries
Hemp hearts
Coconut flakes
Gigantisch lekker. Best vullend, dus in niet te grote stukken snijden
Niet te lang bakken, worden snel droog. Beter in vriezer bewaren en stuk voor stuk uithalen uit dezelfde redenen.
Prepare “flax egg” by mixing the ground flaxseed with 6 Tbsp (90 mL) of water. Let sit for 5 minutes to gel up.
Preheat oven to 175°C. Spread the hazelnuts onto a cookie sheet and bake for 8 - 10 minutes
Rub firmly them between your palms so the skin falls off.
Line or oil a 9x13” (18x27 cm) baking pan.
In a food processor, blend the hazelnuts, 1 cup (90 g) of the oats, salt, and cinnamon until finely ground. Add to a large bowl and add the remaining whole oats.
Back to the food processor, add the pitted dates and blend until pureed (they will clump into a round ball).
Then add the coconut oil, almond butter, flax egg and vanilla extract and blend until well combined.
Pour this sticky mixture into the dry ingredients and mix.
Gently fold in the pumpkin seeds, cranberries, pecans and chocolate.
Press the mixture into the baking pan and bake until lightly golden, about 14 - 17 minutes. (niet te lang, anders te droog) Cut into 12 bars and let cool before removing from the pan.