HOMEMADE CEREAL AND FRUIT BAR RECIPES
Matcha & dried apricot
Sunny fruit, crunchy pistachio and a green note.
Dried apricots and pistachios give this homemade bar its character. Sunny fruit, crunchy pistachio and a green note. If the apricots are firm, soak briefly and drain thoroughly.
Prep : 25 minChill: 2 hoursA little practiceNo baking
What you’ll need
10 bars
- Rolled oatsoats / gluten depending on product185 g
- Dried apricotspossible sulfites120 g
- Pistachiostree nuts80 g
- Cashew buttertree nuts115 g
- Maple syrup45 g
- Matcha8 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
- Line a roughly 20 × 20 cm tin with baking paper. The mixture will make 10 bars about 2 cm thick.
- Dice the dried apricots and roughly chop the pistachios. Sift the matcha into the cashew butter.
- Mash half the apricots with the matcha cashew butter and maple syrup. Add oats, remaining apricots and pistachios, saving a few pieces for the top.
- Press firmly into an even layer about 2 cm thick, add the saved pieces and chill for at least 2 hours.
- 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 : If the apricots are firm, soak briefly and drain thoroughly.
In your bar
Estimate per bar.
Energy228 kcal11 % of reference intake
Protein per bar7.5 g15 % of reference intake
Carbohydrates28.7 g11 % of reference intake
of which sugars10.6 g
Fat10.4 g15 % of reference intake
Fibre4.3 g
These are estimates based on average ingredient values; actual products may vary. Percentages use reference intakes for an average adult (2,000 kcal a day), not your personal needs.