1 cup raw shelled pistachios
1 cup whole rolled oats
½ teaspoon sea salt
¼ cup maple syrup
2 tablespoons extra virgin olive oil
⅓ cup unsweetened coconut flakes
Extra handful of chopped pistachios for the topping
Preheat oven to 175 degrees celcius and line an 20cm square pan with baking paper. In a food processor, process the pistachios, oats and salt for about one minute or until meal starts to form. Drizzle in the maple syrup and olive oil while the motor is running and the meal begins to come together into a crumbly, almost-wet dough.
Press the dough evenly into the pan and cover it with the coconut flakes and remaining pistachios. Bake for 10-12 minutes until the coconut is golden brown and the dough is cooked through. The dough will be soft when you remove it from the oven. Let is cool and it will firm up but will not go hard. Remove the dough from the tray in the paper and cut into bars. Drizzle a little extra maple syrup over the top if you like a bit more sweetness.
Note – the dough mixture can be quite sticky once processed. I use disposable gloves to press it down into the tray as it doesn’t stick to them like it does to hands.
Recipe from ‘One Part Plant’ by Jessica Murnane
