Wholesome, nutty and nutritious this recipe is great for the lunch box or a picnic. It’s easy because you just measure everything into the food processor and pulse it up. It is also a great way to use up the last old banana in the fruit bowl.
Makes 12 bars
Line a 18cm x 28cm tin with baking paper and preheat the oven to 180ºC. Measure the following ingredients straight into the bowl of your food processor:
180g coconut oil
2 T chia seeds
2 c rolled oats
1 c wholemeal spelt flour
2 T LSA (finely chopped linseed, sunflower seeds and almond)
1 tsp ground cinnamon
100g nuts, mixed
100 ml almond milk
3 T molasses
200g dried apricots or medjool dates
Pulse until the mix starts to come together. Tip into the lined tin and spread it evenly. Top with:
80g sunflower seeds
Bake for 20 minutes. Cool slightly in the tin, then remove in one piece using the baking paper, and cool on a rack. Cut into 12 bars when cold and store in an airtight container.