BLUEBERRY AND SEED BARS
25 g each of pumpkin seeds
sunflower seeds, sesame seeds
and linseed
60 g skin-on almonds sliced
225 g fresh blueberries
100 g coconut oil
100 g almond butter
75 g maple syrup
50 g dried quinoa, cooked and drained
200 g porridge oats
¼ tsp ground cinnamon
¼ tsp ground nutmeg
½ tsp salt
2-3 ripe bananas, about 300g unpeeled weight, mashed
1
Preheat the oven to 180C/Gas4; grease and line a 20cm square cake tin
2
Put half the seeds into a bowl, add the almonds and blueberries to make the topping and set aside
3
Melt the coconut oil in a small pan, only until liquid, then remove from the heat and stir in the almond butter and maple syrup
4
Put the cooked quinoa in a bowl and stir in the rest of the seed mix with the oats, spices and salt; pour in the contents of the pan, add the mashed bananas and mix
5
Pour the mixture into the cake tin and level the surface; scatter the topping and press in lightly; bake for 45 minutes or until a skewer comes out clean
6
Cool in the tin, then cut into bars
