Ingredients
- 150 g honey
- 120 g butter
- 70 g almonds, roasted at 160 °C for 9 minutes
- 40 g sunflower seeds, roasted at 160 °C
- for 7 minutes
- 125 g oats, coarse
- 125 g oats, fine
- 60 g cranberries
- 40 g amaranth, puffed
- 9 g hibiscus, ground
- 2 g salt
To prepare
Warm up the honey and butter briefly in a pan. Roughly chop the roasted almonds and mix all the dry ingredients together. Mix in the melted butter and honey mixture and knead together. Spread the mixture in a 1.5 cm thick layer onto a rectangular baking tray that has been lined with baking paper. Press down firmly so that the mixture is very compact. Bake on the hot air setting at 130 °C for 35–40 minutes. Press everything firmly again, let cool and cut into bars. The bars will keep in a sealed container for a few weeks.
Cooking level
Preheated
35–40 minutes | Hot air setting at 130 °C