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Biscuit bars

Cooking Method
Courses
Time
Prep Time: 10 min Cook Time: 25 min Total Time: 35 mins
Cooking Temp 180  °C
Servings 10
Description

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.

From: https://www.delicious.com.au/recipes/sugar-free-anzac-biscuit-bars/55874087-23f2-4cbb-9362-a373211fa590

Ingredients
  • 2 1/2 cups traditional oats
  • 100 grams plain flour
  • 1 cup desiccated coconut
  • 1/2 cup coconut oil, plus 2 extra teaspoons
  • 1/3 cup stevia
  • 2 tablespoons almond butter
  • 2 egg whites
  • 1 teaspoon vanilla bean paste
  • 50 grams unsweetened carob, broken into pieces
  • 1/4 cup roughly chopped hazelnuts
Instructions
  1. 1st Step

    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. 2nd Step

    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. 3rd Step

    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.

Read it online: https://noregrets.gr/recipe/biscuit-bars/
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