As I am sitting in my livingroom, at this long and massive golden birch table, my cats on my laps, a cup of warm green tea in my hands, I am thinking (this is such a perfect setting, not even wanted or invented for that matter!). It’s not a time for wise and sharp thoughts to appear, but it resembles more a thousands butterflies, flying free round my mind, fluttering their elegant and colourful wings around. It is interesting to see how bodies might change, just by thinking that some people might do a certain yoga posture and some other will never be able to. I’ve never thought about my table this way but it has gathered so many beautiful, sometimes heart-breaking, joyous or disastrous moments throughout the years. I wonder why my cat goes like clockwork – being perfectly aware when to wake us up, what to do to annoy us, when to come to ask for cuddles… These are the types of thoughts I am having at 6 am in the morning; but I am not wondering about why these come, not even trying to sort them out. Letting them come and leave a little while after eases my mind, and I strongly believe that it nourishes my imagination…again, who knows!
To come to these granola babies now, I would define them as lifesavers! Whether you rush out of the door in the morning, or need a sweet tasting afternoon pick-me up to feel energised again, this is what you want to go for. I’ve actually been asked to create a “Matcha Collection” for another blogger, and this is one of the recipes that came out. I kept it for me because I thought it would go perfectly here…
Quite a few people tested these overtime and they all were delighted. Not only did they find it perfectly balanced, between the sweet, the salty and the bitter, but even the people who usually do not like the taste of green tea/matcha at all loved them! I personally think that they are a little too sweet for breakfast for example; what you could do if this is the case for you is replacing 25ml of maple syrup by the same amount of apple compote.
The Matcha green tea powder obviously is what makes the bars green (thank you, that was useful…!) and what is heavily delicious is that they are satisfying but not too filling and have a “perfect sweet and salty balance” (according to my yoga teacher!). Matcha is a superfood that might be hard to lay your hands on, and if you do, that might be “wallet – killing” expensive! These bars are a great recipe to play with, and therefore, you could totally add another superfood to replace the Matcha – baobab, cacao powder, maca or lucuma. The most important for you is to feel happy about these bars and to enjoy secretly taking them out of the fridge in the middle of the night (just kidding, there’s nothing worse than eating during the night folks!).
Oh I almost forgot! They have a great content of healthy fat, from the seeds, almond butter and coconut oil, beneficial for the brain’s health and all your cells’ reproduction, and are full of potassium, dietary fibres and antioxidants (carotenoids), thanks to the incredible dried apricots! Get ready to charge up your batteries dears!
Matcha Cereals Bars
Portions: About 14 bars.
Preparation time: 25 minutes.
Refrigerating time: Couple of hours.
- 225g of rolled oats – gluten free if needed
- 60g of pumpkin seeds
- 60g of sunflower seeds
- 300ml of unsweetened puffed millet or quinoa
- 75g of dried apricot, sliced
- 1 tsp of vanilla powder
- ½ tsp of sea salt
- 1 or 1 ½ tbsp of Matcha powder
- 100ml of maple syrup
- 4 tbsp of almond butter
- 2 tbsp of coconut oil
(1) Preheat your oven to 160°C. Line a brownie tin with parchment paper and set aside.
(2) Combine the oats and both seeds onto a baking tray covered with parchment paper, and bake for about 8 to 10 minutes, just so that they all release their delicious nutty flavours.
(3) In a small saucepan, combine all the wet ingredients and heat slightly, whisking it all together to combine (the liquid should be pretty thick and sticky).
(4) In a large mixing bowl, place the puffed millet, dried apricots, vanilla, salt and matcha, as well as the mix of oats and seeds; stir to combine, before adding the gooey maple mixture to the party! Mix until everything’s well coated.
(5) Pour the sticky mix into your brownie tin and press it firmly with a moist hand (to avoid sticking) and the back of the spoon to flatten the edges. Place in the fridge for at least 4 hours to firm up.
(6) Remove from the fridge, slice into 12 to 14 bars approximately. Store in an airtight container for up to two weeks and grab one whenever you’d like…believe me, they would not last for long!