Buttery Macadamia and Oat Granola Bar
Packed full of seeds and nuts, not only do these bars taste great, they also deliver a bounty of nutrients, fibre and protein. Inspired by the humble ANZAC biscuit, the buttery syrup base creates a simple, comforting flavour that is hard to resist and will keep you coming back for more.
Ingredients
- 120 grams macadamias (roughly smashed)
- 100 grams oats
- 50 grams sesame seeds
- 50 grams pepitas (roughly chopped)
- 50 grams almonds (roughly chopped)
- 50 grams soy protein crisps
- 1 cup plain flour
- ½ cup sugar
- 120 grams plant-based butter (Nuttelex)
- 60 grams golden syrup
- ¼ teaspoon bicarbonate soda
Instructions
- Preheat oven to 160℃
- Place macadamias in plastic bag and smash with kitchen mallet. Macadamias should be in varying sizes from crumb to larger, but no whole macadamias remaining.
- Add smashed macadamias, oats, sesames seeds, pepitas, almonds, soy protein crisps, flour and sugar to large mixing bowl and stir until combined. Set aside.
- Melt butter and golden syrup in saucepan over medium heat. Once boiling, remove from heat, add bicarbonate soda and mix though until mixture froths. Add to dry mixture and stir until combined.
- Press mixture into granola bar moulds, about 1 ½ cm thickness, place on tray (for added support to silicon mould) and into preheated oven for 15 minutes.
- Remove from oven and allow to cool completely. Remove from moulds and store in airtight container.
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