PREP TIME 10MINS
COOK TIME 25MINS
Drizzled with carob and scattered with hazelnuts, these ANZAC biscuit-inspired bars are sugar-free and packed with protein and fibre, but still taste great.
-2 ½ cups traditional oats
-100g plain flour
-1 cup desiccated coconut
-½ cup coconut oil, plus 2 extra teaspoons
-1/3 cup stevia
-2 tbs almond butter
-2 egg whites
-1 tsp vanilla bean paste
-50g unsweetened carob, broken into pieces
-¼ cup roughly chopped hazelnuts
1.Preheat oven to 180C and grease a 22cm loose-based square cake pan. Combine oats, flour, coconut, coconut oil, stevia, almond butter, eggwhites, vanilla and a pinch salt in a bowl, using your hands to work the mixture together.
2.Press evenly into the base of prepared pan and bake for 25 minutes. Remove from oven and cool for 5 minutes, then cut into 10 bars while still warm. Set aside to cool.
3.Place carob and the two extra teaspoons of coconut oil in a bowl set over a saucepan of gently simmering water. Stir until melted and smooth. Drizzle over the bars and scatter with hazelnuts. Set aside for 30 minutes for the carob to set slightly. Keep in an airtight container for 5 days.
We used Macro Organic Coconut Oil and Macro Organic Plain Flour.