Apricot Cashews Bars
Ingredients
- 2 cups gluten free porridge oats
- 1/3 cup cashew butter or peanut butter
- 1/4 cup brown rice syrup or honey or maple syrup
- 1 1/2 tablespoons coconut oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon Pink Himalayan salt
- 1 large egg white
- 1/2 cup chopped unsalted organic cashews
- 1/3 cup chopped dried organic apricots
Instructions
Spread the oats onto a baking paper. Bake at 180°C until toasted, about 10 mins. Allow to cool. Place cashew/peanut butter, brown rice syrup (or alternative), and oil in a microwavable bowl. Microwave on high until warm, mix until smooth. Add and mix in vanilla, salt, and egg white. Combine cashews, apricots and oats. Add wet mix to nut/fruit/oat mix; stir and combined. Preheat oven to 180°C. Line an 8-inch (20cm) square baking tin with baking paper; let excess hang over sides. Press mixture down very firmly into tin. Bake at 180°C until lightly browned, 18 to 22 minutes. Cool and Cut to size.
