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

Preheat the oven to 180C/Gas4; grease and line a 20cm square cake tin

Put half the seeds into a bowl, add the almonds and blueberries to make the topping and set aside

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

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

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

Cool in the tin, then cut into bars

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