A few months ago I made some really yummy matcha, apricot and oat bars. I wanted to make a new batch, but include lots of other stuff….So I made a layered version!

If you look closely enough, you’ll see the layers are traffic-light coloured! The red layer could have been more red – perhaps next time I would blend in freeze-dried raspberry powder to give it a little boost.

The general base was made with apple, dried apricots, cinnamon, gluten-free rolled oats, almond butter, ground flaxseed and a little coconut oil. You’ll also need to add some kind of flour: I used egg white powder for a little extra protein, but you could use coconut flour, almond flour (or other ground nuts/seeds), another type of protein powder etc etc. The more flour you use, the better they will be at holding together at room temperature.

For the top layer I blended in goji berries and chia seeds. The middle was more apricots, cinnamon and maca powder. The bottom was matcha, spirulina and chlorella. I topped with more chia and some sesame, pumpkin and sunflower seeds.

The process of making these is quite easy: just blend each colour individually, layer up and set in the freezer before slicing.