Oaty Teff Protein Bars

Makes 10 bars
Prep time: 25 mins + 6 hours resting
Cook time: nil

1 cup Outback Harvest Ivory Teff Flour
2 cups gluten free oats
½ cup puffed rice
1 scoop vanilla protein powder
1 cup dried cranberries
1 cup toasted almonds roughly chopped
1 tsp cinnamon powder
1 tsp Himalayan salt flakes
½ cup honey, melted
½ cup butter, melted


  1. In a large, non stick pan over a low heat, toast off your flour and oats for 5-7 mins until fragrant, setting aside to cool completely.
  2. Line a 15/30cm baking tin with baking paper on all sides.
  3. In a large bowl, add in all of your ingredients, including your toasted flour and oats then mix well.
  4. Spoon your mixture evenly into the prepared baking tin and press down with the bottom of a glass to compact the mixture together.
  5. Place into the fridge and chill down for 4-6 hours.
  6. Slice bars into portions and keep in the fridge until ready to eat.