This nutritious sweet bar is new on the menu. It has a soft texture and a zesty citrus flavour and is wheat free.
- 300gm butter
- 3/4 cup maple syrup
- 190gm peanut butter (or make your own cashewnut butter – see below)
- 3 tsp vanilla essence
- 45gm rice flour
- 1/2 cup ground almonds
- 3/4 tsp mixed spice
- 4 1/2 cups instant oats
- 1 orange, zested
- 2 lemons, zested
- 1 1/2 cups brown sugar
- 3/4 cup dessicated coconut
- 1/2 cup sesame seeds
- 3/4 cup sunflower seeds
- 3/4 cup currants
- 1/2 mixed peel
Heat butter and maple syrup in microwave till melted.
Stir in peanut or cashewnut butter and vanilla essence.
Place rest of ingredients into a large bowl.
Make a well in the centre.
Pour in butter mix. Combine well.
Press evenly into a swiss roll tin lined with baking paper
Sprinkle with 1/4 cup pumpkin seeds
Bake at 170C for 35-40 minutes until evenly brown all over.
Cool completely. Carefully cut into bars with a serrated knife.
Cashew nut butter
3 cups cashewnuts
3/4 cup rice oil or similar
Process in a food processor until combined
(C) Morrison Street Cafe 2012