Thinking I should be adventurous with unknown Asian concoctions I opted for the Asaam Boi mojito. How can I explain how bad Asaam Boi tastes? Think a war head sour lollie that is coated in what seems like the most amount of salt. Asia does many things well but snacks and desserts are not one of them. And why are they always so crazy coloured? Anything fluro green and neon orange enter my suspicious category. I’m happy to sit this one out and stick to what I know…
Makes 10-12 bars
250g oats – gluten free oats for GFs
160ml coconut oil
150ml rice malt syrup – honey will work but they will be chewy not crunchy
50g pumpkin seeds
50g sunflower seeds
1 cup puffed buckwheat
1 cup dark chocolate chips – optional
50g desiccated coconut
Handful of cranberries and currents
Pinch of salt
Preheat your oven to 170 and line a square baking tin – similar to a brownie tin.
Add the oats to a large bowl and pour over the rice malt syrup and coconut oil, stirring around ensuring every little oat is glossy. Add the remaining ingredients and combine. Pour the mixture into the tin and flatten down with force.
Bake for 20-30-minutes or until golden. Don’t be fooled – the mixture may not appear to have hardened but it will continue to set outside the oven. Once cool and hard cut into bars or bites. Leave in an airtight container and they will last up to 2-3 weeks or can be frozen.