Cinnamon & crispy soy

• Rolled oatsoats / gluten depending on product135 g
• Plain pea proteinpeas (legume)80 g
• Puffed soysoy110 g
• Peanut butterpeanuts120 g
• Dates110 g
• Cinnamon5 g

Allergies : for a gluten-free version, use oats labelled gluten-free. Check labels and prevent cross-contact while preparing.

A little for the planet : choose organic, local ingredients whenever you can.

Let’s make it

1. Line a roughly 20 × 20 cm tin with baking paper. The mixture will make 10 bars about 2 cm thick.
2. Prepare plain pea protein and puffed soy. If the dates are firm, soak them in warm water for 10 minutes, then drain well.
3. Combine rolled oats, plain pea protein and puffed soy. Stir peanut butter and dates together, then fold into the dry ingredients. Add water a teaspoon at a time if the mixture is too crumbly.
4. Press firmly into the tin, about 2 cm thick. Chill for at least 2 hours until the slab holds together.
5. After chilling, lift the slab out and cut into 10 bars. Keep in an airtight container in the fridge for up to 5 days.

Tip : Do not crush the puffed soy when pressing the slab.