Lakanto

Matcha Maple Muesli Bars

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Recipe / Lakanto Makes: 14 bars

2 cups rolled oats

1 cup pumpkin seeds

½ cup Lakanto Maple Syrup

½ cup hulled tahini

2 tbsp coconut oil

1 tsp vanilla extract

½ cup inca berries (or dried dates, figs, goji berries), roughly chopped

1½ cups puffed buckwheat (or rice, millet, quinoa)

¼ tsp sea salt

1–1½ tbsp matcha powder

Preheat oven to 160°C. Combine oats and pumpkin seeds on a baking sheet and bake for 10–15 mins, stirring once or twice, until golden.

In a small saucepan combine the maple syrup, tahini, coconut oil and vanilla. Whisk to combine, being careful not to overheat.

In a large bowl, combine the cooled oats and pumpkin seeds with the chopped dried fruit, buckwheat puffs, salt and matcha. Pour the wet ingredients over the dry ingredients and stir quickly to mix.

Pour the mix into a brownie tray lined with baking paper. Press the mixture firmly, especially into the corners. Place in the fridge for a few hours to firm up, then remove from fridge and slice into bars.

Keep leftovers in the fridge for up to two weeks.