(The name needs work, I know..!) Half way between a rice crispie bar and a flapjack, these little beauties are the perfect snack for the whole family. Including puffed wholegrain rice as well as oats makes them a little lighter than a flapjack; use rolled oats, or porridge oats over whole jumbo oats, as the bars will stick together much better. Be creative with the nuts, seeds, dried fruits, desiccated coconut, spices etc; they can be different every time.
This recipe is free from refined sugar, dairy and, if you wish to use gluten-free oats, then gluten as well. Butter can be used instead of coconut oil if desired, resulting in a more traditional tasting flapjack, which is equally yummy.
90g extra virgin coconut oil
60g coconut palm sugar
a few drops of vanilla extract
100g oats (rolled or porridge oats, rather than jumbo)
40g puff wholegrain rice (brown rice crispie cereal, essentailly - in health food shops, or larger supermarkets)
30g dried fruit (unsulphured dried apricots are brilliant here)
100g chopped nuts, seeds, desiccated coconut etc. of your choice!
a tiny pinch of sea salt
a tiny pinch of cinnamon (and ginger and nutmeg too, if you like!)
Preheat the oven to 180°.
First, measure out the ingredients at the top of the list. Place these into a little saucepan and melt very gently over a low heat, allowing the mixture to bubble slightly. Stir to help the ingredients emulsify.
Chop the nuts and dried fruits, rather small.
In a large mixing bowl measure out all the ingredients on the bottom half of the list.
Line a square brownie tin (approximately 22cm by 22cm) with baking paper.
Simply pour over the melted ingredients over the dry, and mix very well.
Tip this into the lined tin, and smooth the top, pressing firmly with the back of a spatula, into all the corners. It's key to really press the ingredients together here tightly to ensure that the energy bars stay together better.
Bake in a preheated oven for 10-12 minutes. (A little longer in the oven will result in a snappier texture).
Allow to cool entirely before slicing into bars, and storing in a biscuit tin. Enjoy!