Combine all ingredients in a mixing bowl, mix until well combined.
Arrange into small balls, rolling in desiccated coconut.
Cover and store in the fridge in an airtight container. Serve and enjoy.
Honey Pear & Apple Crepe Bombs
Created by award-winning pastry chef and owner of Sydney patisserie Madame & Yves, Yves Scherrer
This four part ‘Honey Pear and Apple Crepe Bomb’ recipe has been created by award-winning pastry chef and owner of Sydney patisserie Madame & Yves, Yves Scherrer, and was made using Waimete Honey Co’s newest Manuka Honey range.
1. In a large mixing bowl combine rolled oats, puffed grains, buckwheat groats, mixed dried fruits, cranberries, sultanas and mix.
2. Place Waimete Liquid Clover Honey, spices, almond and cashew butter and coconut oil in a small saucepan and place over low heat to melt together, mixing with a fork as it melts until it is slightly runny.
3. Immediately pour over the grains in the bowl and use a wooden spoon to mix and coat all ingredients well.
4. Line a 24cm square baking dish with greaseproof paper, pour granola bars into the tin and press down well with wet finger tips.
Renae Leith-Manos travels the world writing (www.renaesworld.com.au). She has had a colourful media career as a journalist in many magazines and newspapers, and spends her time writing, consulting to new businesses, running, doing yoga, swimming & cycling.
She's likes healthy eating, but thinks chocolate cake is just as important as kale chips.
She spends most weekends hanging out with her gorgeous twins.