Rasp­berry and oat ba­nana break­fast bars

donna hay - Fresh + Light - - Light breakfast -

1½ cups (225g) raw cashews

1½ cups (120g) des­ic­cated co­conut

3 medium ripe bananas (300g), peeled and chopped 10 fresh dates (200g), pit­ted

2 tea­spoons vanilla ex­tract

½ tea­spoon bi­car­bon­ate of (bak­ing) soda

125g fresh rasp­ber­ries

½ cup (45g) rolled oats maple syrup, for driz­zling (op­tional) Pre­heat oven to 180°C (350°F). Line a lightly greased 20cm square tin with non-stick bak­ing pa­per.

Place the cashews, co­conut, ba­nana, dates, vanilla and bi­car­bon­ate of soda in a food pro­ces­sor and process, scrap­ing down the sides of the bowl oc­ca­sion­ally, for 5 min­utes or un­til smooth. Fold half the rasp­ber­ries and half the oats into the mix­ture, spoon into the tin and smooth the top with a palette knife. Gen­tly press the re­main­ing oats and rasp­ber­ries into the top and cook for 25 min­utes or un­til the top is dry and golden.

Set aside to cool for 10 min­utes, then re­frig­er­ate un­til cold. Cut into 10 bars and serve with maple syrup, if us­ing. MAKES 10. Tip: You can store these bars in the re­frig­er­a­tor for up to 1 week.

With fi­bre and POTASSIUM (great for gut health), bananas are the STAR in­gre­di­ent in these sweet break­fast bars. Give our com­bos a whirl, then feel free to add your own SPIN with your favourite dried fruit and grains.

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