Prep time

10 minutes

Cooking time

50 minutes

Yields

makes 10 bars or 20 small squares

Ingredients

• 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
• 1 tbsp maple syrup (optional)
• 50 g dried cranberries and/or dried fruit/berries of your choice, (dried apples are great and then also add a non-sweetened applesauce)
• 100 ml water

Directions

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 into thick slices or squares. 

Keep in the freezer to have at hand.

Notes. Great variation to this recipes is to add apple sauce and exchange cranberries for dried apples. 

Credits: Hemsley and Hemsley

Enjoy!