Kiwi Hemp Hearts & Almond Granola Slice
Ingredients
Use the checkboxes below and mark the ingredients off as you go
Directions
Melt coconut oil, honey and spices in a largish saucepan.
When it is all melted and foaming slightly turn down the heat to low and add the oats – turn to coat evenly then add the nuts & Kiwi Hemp Hearts and stir again until well mixed. Then add the dried fruit and cook gently on low for a minute or so to soften and fully coat it. It will look like a soft muesli.
Squash really hard into a regular slice tin lined with baking paper. You have to press it down until it is really firmly squeezed into the tin (I used a combination of the back of a big spoon to press it into the corners, and a potato masher or baking spatula).
Cool for an hour then chill for at least a couple of hours in the refrigerator until really firm.
If you leave an overhang of baking paper when lining the slice tin, you can use that to help you lift it out.
Cut with a large sharp knife so that the almonds are cut through.
Credit: Chris Price, Food marketing
Give some of these other healthy hemp treat recipes a try:
Ingredients
Directions
Melt coconut oil, honey and spices in a largish saucepan.
When it is all melted and foaming slightly turn down the heat to low and add the oats – turn to coat evenly then add the nuts & Kiwi Hemp Hearts and stir again until well mixed. Then add the dried fruit and cook gently on low for a minute or so to soften and fully coat it. It will look like a soft muesli.
Squash really hard into a regular slice tin lined with baking paper. You have to press it down until it is really firmly squeezed into the tin (I used a combination of the back of a big spoon to press it into the corners, and a potato masher or baking spatula).
Cool for an hour then chill for at least a couple of hours in the refrigerator until really firm.
If you leave an overhang of baking paper when lining the slice tin, you can use that to help you lift it out.
Cut with a large sharp knife so that the almonds are cut through.
Credit: Chris Price, Food marketing
