INGREDIENTS

3 cups of Adelia Fine Foods KETO Granola

¼ cup maple syrup (or ¼ cup rice bran syrup if following a KETO or low sugar diet)

Pinch of sea salt flakes

METHOD

Preheat oven to 165C

Line a 20x20cm baking tray with baking paper

Add all ingredients to a bowl and mix well (until nut mix is well coated with the maple/rice bran syrup)

Pour mix into prepared baking tray, and using the back of a metal spoon, press firmly to flatten into one even layer

Bake for 30-35min

Allow to cool to room temperature in the tray for 1 hour

Once fully cooled, cut into desired size bars. We cut the slice in half, then cut each half into 6 (giving you 12 bars)

If you find the bars are falling apart when you cut them, try cutting or lightly blitzing the KETO mix first next time (slightly smaller pieces will help fill the space better)

Bars can be kept in an airtight container for up to a week in the fridge, or you can wrap individually and freeze for up to 2 months.