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Ingredients
- 1 tablespoon tahini
- 2 tablespoons maple syrup
- 7-9 tablespoons porridge oats (gluten free if required)
- 2-3 tablespoons currants
Method
- Mix the tahini with the maple syrup.
- Gradually stir in the oats ensuring they are completely coated.
- Add the currants and combine into the mixture.
- Press into a tin OR lay on a dehydrator sheet.
- Bake at Gas 4 (350f / 180c) for 20 minutes OR dehydrate at 40c for 12 hours.
- Enjoy!