Yesterday we had some very welcome rain. Not hard pelting rain. Not drizzly cold rain. Soft, almost snow like fine rain. The sort you want to stand in and feel on your face (or is that just me!? 😛 ) Anyway, with the rain came a sudden drop in temperature from around 26 degrees centigrade (80 f) to about 17 c (63 f) so I finally felt able to switch the oven on again! Which means…baking! Yumyum! This is a relatively simple, health boosting, dairy free, gluten free and refined sugar free cereal bar 🙂 You can add things to the base mixture such as nuts and dried fruits, or leave it plain and/or add your extras as toppings. Either way this is a welcome change to those sweet sugary processed bars which come in a packet… in a box! 😀 Great for picnics or lunchboxes! 🙂
Toppings as required – almonds, coconut, cacao nibs
Prepare
Pour the boiling water over the dates and leave for 10 minutes. Gently mash together with a fork until you have a rough paste.
Add the banana to the paste and mash until the two are combined. Stir in the tahini and maple syrup.
Mix in the oats until everything is thoroughly combined and you have a relatively firm consistency (hubby said like stuffing)!
Tip into your prepared tin (I lightly coated a metal baking tray with coconut oil) and press down evenly. Top with any extras (or leave plain).
Bake at Gas mark 5 (375f / 190c) for 10-15 minutes. Alternatively dehydrate at 40 degrees for 12 hours (makes a crunchier bar). Allow to cool slightly before cutting and removing from the pan.
Enjoy! 🙂
Serve & Store
Serve cold with your favourite drink – I’m thinking a light earl grey with coconut milk! 🙂
Try eating hot with some ice-cream or even custard.
Drizzle with some dark melted chocolate.
Store covered at room temperature for up to 5 days.
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