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Pear, Ginger, and Dark Chocolate Breakfast Bars

Baking

Ingredients

  • 1 cup whole grain oats
  • 1 cup nuts and seeds of choice – I went for sliced almonds and sunflower seeds
  • 1 cup almond meal
  • 3 Tbs ground ginger
  • 2 cups grated Burre Bosc pear (Ettrick Gardens)
  • 2 Tbs chia seeds
  • ½ cup rice malt syrup
  • ½ cup tahini
  • ¼ cup coconut oil
  • 50gm dark chocolate – 80% or higher – cut into pieces
  • pinch salt

Method

  1. Preheat the oven to 160 degrees celsius on bake.
  2. Line a 30x20cm slice tin with baking paper.
  3. Combine the oats, nuts and seeds, almond meal, ginger powder, chia seeds and dark chocolate in a large bowl.
  4. In a saucepan, heat the rice malt syrup, tahini, and coconut oil stirring to combine.
  5. Add the melted mix to the dry mix along with the grated pear and stir to combine.
  6. Press into the prepared slice tin, and top with a little extra chocolate if desired.
  7. Bake for 35minutes or until golden on top.
  8. Cool completely before slicing.
  9. Enjoy for an easy grab and go breakfast or pop in the lunchbox for a high protein, low sugar snack that will keep them going all day!

Recipe:  Jamalia Edwards

 

Vendors

Ettrick Gardens
Ettrick Gardens John and Heather Preedy have both lived in the Ettrick/Roxburgh area all their lives. In 1981 they bought the land where they are currently situated.T…
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