makes 10 bars or 20 small squares
2 ripe bananas (about 95 each)
250 g Quinoa ( activated by soaking over night and then rinsed)
2 tbsp chia seeds
100 g desiccated coconut
100 g chestnut flour (or 40 g coconut Flour)
60 g butter or coconut oil at room temperature
40 g sesame seeds (or hemp seeds)
1 tbsp ground cinnamon
1/2 tsp sea salt
2 tbsp maple syrup
50 g dried cranberries and/or dried fruit/berries of your choice
100 ml water
Preheat the oven to 180°C.
In a food processor place all the ingredients except the cranberries. Pulse until blended and stir in the cranberries with a wooden spoon.
Place the mixture in a bread baking dish, silicon or metal covered with baking sheet paper or buttered.
Bake for 50 minutes or more until lightly golden brown on top. Remove from the oven and leave to cool completely before turning out and cutting in to thick slices or squares.
Keep in the freezer to have at hand.
Hemsley and Hemsley