Ingredients

• 2 cups gluten free rolled oats
• 1/2 cup almond meal
• 1/2 cup oat flour
• 1/4 cup coconut sugar
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 2 Tbsp chia seeds
• 2 Tbsp cacao nibs
• 2 Tbsp flax seeds
• 1/4 cup slivered almonds
• 1/4 cup sunflower seeds
• 1 cup Mayver’s Original Super Spread
• 1/2 cup maple syrup
• 100g dark chocolate block, broken into squares

Method

Bars 

1. 1. Pre-heat oven to 180ºC (356ºF) and line a 9” x 9” square baking pan with parchment paper, set aside.
   2. In a large bowl combine oats, almond meal, oat flour, coconut sugar, baking soda and cinnamon, mix well.
   3. Add in chia seeds, cacao nibs, flax seeds, almonds and sunflower seeds, mix well.
   4. Make a well in the centre.
   5. Add coconut spread and maple syrup into the well.
   6. Fold wet ingredients into dry and mix until well combined and mixture sticks together.
   7. Pick up a small amount of mixture in your hands and press it together. If it holds, its ready. If its falls apart, add more coconut spread or maple syrup.
   8. Press mixture into prepared pan.
   9. Bake for 20-25 minutes or until lightly golden.
   10. Cool in pan for 10-15 minutes.
   11. Remove and transfer to a wire rack to cool completely.
   12. Once completely cooled, slice into long bars or squares with a sharp knife.

Chocolate

1. 1. 1. Line a baking tray with parchment paper, set aside.
      2. In a double boiler, melt dark chocolate over low-medium heat. Stirring occasionally whilst it melts.
      3. Once completely melted and smooth, turn off heat.
      4. Dip one end of each bar into melted chocolate. Tap off excess dripping chocolate.
      5. Place on prepared tray and continue with remaining bars.

This AMAYVAZING recipe and image was provided by @wholesomepatisserie