BLUEBERRY AND SEED BARS

Yields16 Servings
 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

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