DIY Bars with Oats and Tigernut Flakes, Freeze-Dried Raspberry and Redcurrant

Ingredients (for about 8-10 bars):

• 150 g rolled oats
• 50 g tigernut flakes
• 30 g seeds (sunflower, pumpkin, flax, chia, etc.)
• 30 g freeze-dried raspberries
• 30 g freeze-dried currants
• 80 g sweetener (honey, maple syrup, agave syrup)
• 50 g nut butter (peanut butter, almond butter, tahini)
• A pinch of salt (enhances flavors)
• Shredded coconut to taste
• Cinnamon to taste

Preparation:

In a large bowl, mix the rolled oats, tigernut flakes, seeds, and a pinch of salt.

Add the freeze-dried raspberry and blackcurrant powder and mix gently.

In a small saucepan over low heat, warm the liquid sweetener and nut butter, stirring continuously until well combined and smooth. Remove from heat.

Pour the liquid mixture over the dry ingredients and mix well with a spoon or spatula until all ingredients are moist and well combined.

Line a square or rectangular baking pan (about 20x20 cm) with parchment paper, leaving longer edges to facilitate bar removal. Transfer the mixture to the pan and press it down evenly with the back of a spoon or spatula.

If desired, sprinkle shredded coconut and cinnamon on the surface. Press lightly to make them adhere.

Place the pan in the refrigerator for at least 2-3 hours, or even better overnight, to allow the bars to firm up well.

Once the mixture is well chilled and compact, lift the parchment paper from the edges of the pan and remove the block of bars. Cut into desired bar sizes with a sharp knife.

Store the homemade bars in an airtight container in the refrigerator for up to 1 week.