NOTES:
If you want more protein, add a lightly beaten egg and subtract 20 grams of butter for the wet ingredients. Add the egg first to the dry ingredients, mix, then add melted butter and honey.
You can substitute the butter with coconut oil and the honey with maple syrup.
You can substitute the cranberries for other dried fruit such as raisins, currants, or apricots.
Hemp Breakfast Bar
A Healthy Start to the Day!
Ingredients
- 1 1/2 cup coconut chips
- 1/4 cup almonds
- 1/4 cup walnuts
- 1/4 cup pecans
- 1/4 cup cashews
- 1/4 cup pumpkin seeds
- 1/4 cup sunflower seeds
- 1 cup wholegrain oats
- 1/4 cup new hemisphere™ Hemp Protein
- 2 tbsp new hemisphere™ Hemp Seed Hulled
- Big handful whole dried cranberries
- 1/2 tsp cinnamon
- 100 g butter
- 3 tbsp Mount Somers Manuka Honey (5+UMF)
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 180° on Bake function.
- Line a 20 x 16 cm sponge roll tin with non-stick baking paper. Allow an overhang for the mixture to be easily removed to cut when set.
- In a separate large mixing bowl, combine the coconut chips, nuts, pumpkin and sunflower seeds, and oats. Process three-quarters of this mixture in a food processor until resembles coarse breadcrumbs. Pulse the remaining mixture approximately x10 so just broken up. Combine both mixtures then add the cranberries, new hemisphere™ Hemp Seed Hulled and Hemp Protein, and cinnamon.
- Melt the butter and honey in a small saucepan then add the vanilla extract.
- Add to the dry mixture and stir to combine.
- Use the base of a tall glass to press firmly into the sponge roll tin.
- Bake for 25 minutes until dark golden brown (so it is crunchy).
- Cool completely then refrigerate for one hour or until firm.
- Remove onto a chopping board and slice or cut into bars.