Ingredients:
- 45g chopped pistachios for the topping
- 30g unsweetened coconut flakes
- 2 tablespoons olive oil
- 60ml maple syrup
- 1/2 teaspoon Salt
- 80g raw oats
- 135g raw shelled pistachio nuts
Method:
- Method:
- Preheat the oven to 180C/160C fan/Gas mark 4 and line a 23 cm square pan with baking paper.
- In a blender, blend the pistachio nuts, oats, and salt for about 30 seconds, until fine.
- Pour in the maple syrup and olive oil while blending until the mixture forms a crumbly but moist dough.
- Press the dough evenly into the pan and bake for 5 minutes. Remove from the oven and sprinkle the coconut flakes and remaining pistachios on top. Bake for a further 5 to 7 minutes until the coconut is lightly toasted and the dough is cooked through. The dough should still be fairly soft.
- Once cooled, carefully lift the contents out of the pan by holding the baking paper. Cut it into 12 squares.
- Store the squares in a sealed container (they will last at least a week in a cool, dry environment).
- Tip: Perfect as a pre-exercise or sport energy booster
