Be careful when using matcha it adds an amazing colour but put too much into your recipe and it will overpower the rest of the flavours. These bars are crunchy and light yet have a really distinctive flavour.
(makes 14 bars)
2 CUPS / 200G CLUSTERS
1 CUP / 135G PUMPKIN SEEDS
1 ½ CUPS UNSWEETENED PUFFED RICE QUINOA
½ CUP DRIED FRUIT ( DATES, FIGS, GOJI BERRIES), ROUGHLY CHOPPED
¼ TSP. FLAKY SEA SALT
½ -1 TBSP. MATCHA GREEN TEA POWDER
1/3 CUP / 80ML BROWN RICE SYRUP
3 TBSP. / 45 ML MAPLE SYRUP
½ CUP / 125ML TAHINI
2 TBSP. COCONUT OIL
1 TSP. VANILLA EXTRACT
Preheat oven to 325°F/160°C. place pumpkin seeds on a baking sheet and bake for 10-15 minutes, stirring once or twice
In a small saucepan combine the brown rice syrup, maple syrup, tahini, coconut oil, vanilla. Whisk to combine. Do not overheat.
In a large bowl, combine the clusters and pumpkin seeds with the chopped dried fruit, rice puffs, salt, and matcha. Pour the wet ingredients over the dry ingredients and stir quickly to mix.
Pour the mix into a brownie pan lined with plastic wrap or baking paper. Press the mixture firmly, especially into the corners. Place in the fridge for a couple of hours to firm up, then remove from fridge and slice into bars. Keep leftovers in the fridge for up two weeks.