Directions
- 1Mix peanut butter, agave syrup, vanilla and cinnamon.
- 2Incorporate the oat flakes into the mixture.
- 3Compact the dough in a rectangular mold covered with vegetable paper.
- 4Take to the freezer for 20 minutes.
- 5Unmold, cut into 8 bars of equal size.
- 6Keep in the fridge.
Ingredients
- 200 gr copos de avena enteros
- 125 gr crema de cacahuete
- 125 gr sirope de agave
- 2 cdtas esencia de vainilla
- 2 cdtas canela de Ceylán
Equipment
bowlspatularectangular moldvegetable paperknife
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