Ingredients
- 1 cup whole grain oats
- 1 cup nuts and seeds of choice – I went for sliced almonds and sunflower seeds
- 1 cup almond meal
- 3 Tbs ground ginger
- 2 cups grated Burre Bosc pear (Ettrick Gardens)
- 2 Tbs chia seeds
- ½ cup rice malt syrup
- ½ cup tahini
- ¼ cup coconut oil
- 50gm dark chocolate – 80% or higher – cut into pieces
- pinch salt
Pear, Ginger, and Dark Chocolate Breakfast Bars
Method
- Preheat the oven to 160 degrees celsius on bake
- Line a 30x20cm slice tin with baking paper
- Combine the oats, nuts and seeds, almond meal, ginger powder, chia seeds and dark chocolate in a large bowl
- In a saucepan, heat the rice malt syrup, tahini, and coconut oil stirring to combine
- Add the melted mix to the dry mix along with the grated pear and stir to combine
- Press into the prepared slice tin, and top with a little extra chocolate if desired
- Bake for 35minutes or until golden on top
- Cool completely before slicing
- Enjoy for an easy grab and go breakfast or pop in the lunchbox for a high protein, low sugar snack that will keep them going all day! Recipe: Jamalia Edwards
