Matcha is so high in antioxidants it’s little wonder it’s known as a superfood.
Snacking can sometimes be the hardest part of your diet to keep healthy. But preparedness is the key and these matcha muesli bars are the ideal treat for when you’re on-the-go.
Matcha is very finely ground green tea and is super high in antioxidants, a catechin called EGCG (epigallocatechin gallate), which is believed to have cancer-fighting properties, and is said to give an energy boost similar to caffeine.
So these bars would be great for breakfast, too!
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Matcha maple muesli bars
Prep time: 5 mins
Cook time: 15 mins
● 2 cups rolled oats
●1 cup pumpkin seeds
●1 ½ cups puffed millet (or puffed rice or buckwheat)
●½ cup dried fruit, roughly chopped (sultanas, dates, figs, goji berries)
●¼ tsp sea salt
●1 – 1 ½ tbsp matcha powder (to your taste)
●1/2 cup Lakanto maple syrup
●½ cup hulled tahini
●2 tbsp coconut oil
1. Preheat the oven to 160°C. Combine oats and pumpkin seeds on a baking sheet and bake for 10-15 minutes, stirring once or twice, until the oats are golden.
2. In a small saucepan combine the maple syrup, tahini, and coconut oil. Whisk to combine. Be careful not to overheat.
3. In a large bowl, combine the cooled oats and pumpkin seeds with the chopped dried fruit, millet puffs, salt, and matcha. Pour the wet ingredients over the dry ingredients and stir quickly to mix.
4. Pour the mix into a pan lined with baking paper. Press the mixture firmly, especially into the corners. Place in the fridge for a couple of hours to firm up, then remove from the fridge and slice into bars. Keep leftovers in the fridge for up two weeks.
This recipe was provided courtesy of Lakanto.