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ca­cao buck­wheat crack­les

¼ cup (25g) ca­cao pow­der

½ cup (175g) honey

1 tea­spoon vanilla bean paste

⅓ cup (80ml) melted co­conut oil 2 ta­ble­spoons tahini

1 cup (15g) puffed rice

¾ cup (150g) buck­wheat

1 cup (80g) flaked al­monds, toasted ½ cup (40g) shred­ded co­conut 2 ta­ble­spoons white chia seeds Place the ca­cao, honey, vanilla, co­conut oil and tahini in a medium saucepan over low heat. Cook, stir­ring, for 3 min­utes or un­til melted. Add the puffed rice, buck­wheat, al­mond, co­conut and chia seeds. Stir well to com­bine.

Place ¼ cup­fuls of the mix­ture on 2 large bak­ing trays lined with non-stick bak­ing pa­per, press­ing slightly to flat­ten into rounds. Place in the freezer for 30 min­utes to set. Serve. MAKES 12.

Tip: You can store these crack­les in an air­tight con­tainer in the fridge or freezer for up to 2 weeks.

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