Pre-heat the oven to 170C (fan forced)

Mix all the dry ingredients in a large mixing bowl

On a low/medium heat, melt the vegan butter, coconut sugar and rice malt syrup in a small sauce pot.

Once all has melted, using a whisk to mix, remove from the heat and add the 1 Tsp bicarbonate of soda. Mix well. You'll notice a slight bubbling reaction taking place, which is totally normal. 

Pour the melted mixture into the bowl of dry ingredients and mix thoroughly

Once all combined, line a deep baking tray (I used a 20cm x 29cm) with baking paper. Spread the mixture evenly in the tray.

Using a separate sheet of baking paper, place on top of the tray, and use your hands to firmly press the mixture tightly together. This helps to get an even, tight spread ensuring even baking.

Once the oven has pre-heated, place the tray and bake for 10 mins. 

Rotate the tray and turn the heat down to 140C for a further 5 mins.

Remove from the oven, and using a sharp knife, slice the mixture into bars. Pop back into the oven for a further 3-4 mins.

Remove from oven and lift out the baking paper from the tray. Gently separate each bar and allow to cool fully. It's in the cooling stage do the bars become nice and crunchy. 

Store in an airtight container for up to 4 days