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Homemade bars with oats, cereals and ... pistachios from Aegina.

Homemade bars with oats, cereals and ... pistachios.

Components

• 1/2 cup agave syrup

• 1/2 cup whole tahini

• 1 cup oatmeal

• 1/2 cup cereal of your choice

• 1/2 cup raisins or cranberries

• 1 cup pistachios of Aegina, coarsely chopped

• 2 tbsp. Sesame seeds

• 1 tbsp. cocoa

• 1/2 tbsp. cinnamon powder

Implementation

• In a large bowl, mix the agave syrup with the tahini.

• In a second bowl, mix the dry ingredients well, so that the cocoa and cinnamon go everywhere.

• Add the dry ingredients to the agave mixture with the tahini and mix by hand. The final mixture will be a solid, sticky mass.

• Pour the mixture into a grease gun, shape it into a rectangle and put it in the fridge for about 1 hour to tighten (or 1/2 hour in the freezer).

• After 1 hour, take it out of the fridge and cut it into slices about 1.5 cm thick, which you will place in a pan lined with oilcloth.

• Bake in a preheated oven at 180 ° C (in the air) for 10 minutes (no more).

CAUTION! When you take the bars out of the oven they will be soft. But do not worry because when they cool they will be perfect.

• Store in a glass taper.

Recent blog posts

Greek cheesecake with Aegina pistachios and “kouroupa” (Cretan xynomyzithra) by Stelios Parliaros

There are several imaginative ways to “greekify” cheesecake. Our chef, in this recipe, makes a variation of the original cheesecake base made of Aegina pistachios, instead of the typical American digestive biscuits one. As for the filling, we mix Greek yoghurt with Cretan “kouroupa”, some kind of xynomyzithra made of both sheep and goat milk. 
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