Spirulina Energy Bars

with thanks to Kelly Gibney - Bonnie Delicious Blog

These bars make an excellent breakfast or snack on the run. Full of healthy fats and just lightly sweet, this is smart snacking. 

​Makes 12 -16 bars

• 1 ½ cups raw or activated almonds
• 5 tablespoons chia seeds
• 1 cup unsweetened puffed rice or millet
• ¼ cup sesame seeds
• ¼ cup raw pumpkin seeds
• ¼ cup raw sunflower seeds
• 1 cup coconut threads (preferably organic to avoid preservatives)
• 1 tablespoon Matcha Matcha Culinary Grade
• 1 heaped teaspoon spirulina powder
• ½ cup rice malt syrup
• 1 teaspoon good quality vanilla extract

1. Preheat oven to 170 degrees celsius
2. Place the almonds in a food processor or blender and blitz until the texture of course breadcrumbs. 
   
3. Place all dry ingredients (including matcha and spirulina) into a large bowl and stir well. 
   
4. Place rice malt syrup into a small saucepan and place over a low heat until runny.
   
5. Pour over the other ingredients and fold through well with a large spoon. 
   
6. Use your hands to press into a small slice tin (measuring 12 x 30cm) lined with baking paper. 
   
7. Use the back of a spoon to smooth out the top. 
   
8. Back for 35 minutes until lightly golden. Do not attempt to cut until completely cool.
   

​Store in the fridge in an airtight container for up to a week.
Can be frozen