100 g dried apricots
30 g Annes Feinste organic rosehip fruit puree
20 g coconut oil
50 g each sunflower seeds, pumpkin seeds and almonds (chipped or chopped)
20 g linseeds
20 g pistachios
1. Roughly chop the apricots and puree them along with the 100% organic rosehip fruit puree in a kitchen mixer. Roast the sunflower seeds, pumpkin seeds and almonds briefly in a pan without fat, remove from the pan, add the linseeds and pistachios and mix everything with the coconut oil so that it melts. Add the apricot-fruit puree mixture and mix everything well.
2. preheat the oven to 150° C (302°F) on circulating air. Either portion the mixture into a bar mould and press down well, or - if you don't have one - spread it in a small casserole dish lined with baking paper and also press down very well. Bake for 20 minutes until the surface slightly begins to brown. Remove from the oven and allow to cool in the baking or casserole dish. Then take out and cut if necessary.
Pack into airtight containers and enjoy a healthy power break every day!