100 g almonds, whole
30 g sunflower seeds
30 g pumpkin seeds
225 g honey
180 g butter
185 g rolled oats, coarse
185 g rolled oats, fine
100 g cranberries, dried
60 g amaranth, puffed
3 g salt
COOKING STEPS
(Pre-)heat cooking space to 160°C with Hot air
Put the almonds and seeds on a baking tray. Toast.
Hot air 160°C for 15 Mins
(Pre-)heat cooking space to 130°C with Hot air
Chop up the toasted almonds and pumpkin seeds. Mix all the dry ingredients together. Heat the honey and butter in a saucepan. Stir the melted butter and honey mixture into the mixed dry ingredients.
Spread the grain mixture to a thickness of 1.5 cm on a lined rectangular baking tray, then press down firmly using a second baking tray to make the mixture compact. Put the baking tray on the wire shelf in the preheated cooking space. Bake.
Hot air 130°C for 1 Hrs
After baking, press the grain mixture down firmly again with a second baking tray. Allow to cool down before cutting into bars.
TIPS
The energy bars can also be kept in an airtight container for several weeks.
For energy bars that are less sweet, use pear concentrate in place of honey.
Adding flavoured honey, fruit powder or vanilla extract to the grain mixture can give the energy bars a special note.
