- oat flakes - 2 Cups
- almonds - 1 cup
- coconut shavings - 1 Glass
- wheat germ - 1/2 cup (toasted)
- honey - 2/3 Cups
- extract of vanilla - 1 1/2 teaspoons
- salt - 1/4 teaspoons
- dried fruits - 1 1/2 cups
1. Cut the almonds. Mix the dried fruits in a bowl. Preheat the oven to 175 degrees F. Lubricate the baking pan and layer it with parchment paper. Mix the oat flakes, chopped almonds and coconut chips together on a baking sheet, and then bake for 10-12 minutes, stirring occasionally until the ingredients are browned. Put the mixture in a large bowl and stir with sprouts of wheat. Lower oven temperature to 150 degrees. 2. While the mixture is still warm, stir it with honey, vanilla extract and salt until a homogeneous consistency. Then add the dried fruit. Pour the mixture into the prepared baking dish and wet the fingers or silicone spatula evenly to the surface of the mold as tightly as possible. 3. Bake for 25-30 minutes, until lightly golden. Allow to cool for 2 to 3 hours before cutting into squares. Do this with a serrated knife. You can store cakes in a sealed container at room temperature for a week or two, but you can store them in the freezer - this helps the cakes stay firm and crispy longer and do not soften a few days after cooking.
Servings: 4-6