Malty Breakfast Bars: 


- 2/3 cup gluten free oats 

- 1/3 cup organic barley flakes 

- 1/4 cup organic puffed quinoa 

- 1/4 cup organic sunflower seeds 

- 1/4 cup organic pumpkin seeds 

- 1/2 cup organic pecans 

- 1/4 cup organic ground almonds 

- 1/2 cup organic flax seeds 

- 1 tbsp organic maca

- 1/2 tsp cinnamon 

- 1 tbsp Biona Organic Almond Butter 

-1/4 cup melted Biona Organic Coconut Oil - Raw  Virgin 

- 1/4 cup Biona Organic Coconut Blossom Nectar 

- 2 mashed bananas 



Preheat the oven to gas mark 5/190C

- Mix all the dry ingredients in a large bowl. Heat the coconut oil very gently in a saucepan until melted then add to the wet ingredients. 

- Add the wet mix to the dry mixture and stir well until everything is combined. Line a baking tray with grease proof paper and spread the mix on top, around an inch thick. 

- Top with your choice of crunchy toppings. Bake for 25 minutes - test the middle of the bars with a knife to ensure they are cooked through. 

- If not, bake for a further few minutes and test again. Remove from the oven and leave to cool. Then divide into equal sized bars. 


Windmill products used in this recipe