Hi, this recipe is from Abbey Sharp's Blog, Abbey's Kitchen and you can access the original recipe here. She also has a YouTube channel where she makes videos on health (she's a dietician) from an informed viewpoint, using scientific evidence to support her claims. I really like her video, especially the snack one, so I would 100% recommend her blog and channel to you. This recipe was really easy and it only took a bit longer to cook than stated, I baked it for 45mins, then after turning the oven off, I left it in the oven as it cooled down so it cooked a tiny bit more through the middle. The end product was bread pudding-like as it was moist but with a firm middle, a bit like sticky toffee pudding as well. It tastes similar to banana bread and the nut butter wasn't very strong, so if you have any children who are fussy, the will never know it's there. Enjoy!
The picture is pre-baked as it was in better lighting, but there's another one of the final product below
Dietary Info:
-Suitable for Vegetarians
-Contains Nuts
(You can use normal butter or margarine, in place of peanut butter and if you are also allergic to seeds, you can switch it to dried fruits e.g. raisins, chopped up apricots, dates, apples, pears and more...}
-Dairy Free
{Most peanut butters are dairy-free but just double check}
-Gluten-Free
{If using G-F oats}
-Unsuitable for Vegans
{You can switch the egg to a chia or flax egg}
Per serving (1/12):
Prep: 10mins
Cook: 30mins
Total Time: 45mins
Serving: 12strips
Ingredients:
-1 cup very ripe banana mashed (about 2 medium)
-1/2 cup natural almond butter {I used a mix of peanut and almond butters}
-2 eggs beaten
-1 1/2 cup unsweetened almond milk
-2 cups rolled oats
-2tbsp white chia seeds {I used another 2tbsp of golden flax seeds}
-2tbsp ground flax seeds {I used golden flax seeds}
-2tsp vanilla
-1tbsp cinnamon
-1/4tsp nutmeg {I didn't use this, just extra cinnamon}
-1+1/2tsp baking powder
-1 cup frozen cherries quartered
-1 small banana sliced {I used a medium banana, so it covered quite a lot of the top of the oat mixture, but it was fine}
-3tbsp hemp hearts {I used 1tbsp of golden flax seeds}
Method:
1: Preheat oven to 350℉/180℃/160℃ Fan/gas 4 and grease a 13x9″/ 33x22cm pan.
2: In a large bowl, mix together the ripe banana, almond butter, eggs, almond milk, oats, chia, flax, vanilla, cinnamon, nutmeg and baking powder.
3: Transfer the oats to the pan, then top with chopped cherries, sliced banana and hemp hearts.
4: Bake for 30-35 minutes. {I cooked it until the edges and top were golden brown.}
5: Allow to fully cool in the pan, then cut into finger-sized strips. Refrigerate until ready to eat.
Abbey's Tips:
You want to ensure the edges are golden brown and the middle when touched with your finger feels firm. Allow it to cool completely before you cut into bars.
Feel free to switch up the cherries to blueberries, strawberries or your favourite fruit!
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