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coconut & banana breakfast squares recipe

Written on Saturday, September 10, 2016 | 9:23:00 AM




MAKES: 16 squares
PREPARATION: 5 minutes
COOKING: 30 minutes

Ingredients : 
- 300 g (10½ oz) pitted dates
- 200 g (7 oz/2 cups) rolled (porridge) oats
- 60 g (2¼ oz) wholemeal (whole-wheat) flour
- 30 g (1 oz/1/3 cup) desiccated (shredded) coconut
- 80 g (2¾ oz) banana chips 
- 1 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 125 ml (4 fl oz/½ cup) mild olive oil
- 120 g (4¼ oz) agave nectar
- 2 ripe bananas, broken into pieces
- 2 tablespoons chia seeds (optional)

Preparation Method :
1) Heat the oven to 180°C (350°F/Gas 4). Line a 20 cm (8 inch) square baking tin with foil, letting the edges of the foil overhang the sides.

2) Put all the ingredients in a food processor and blitz to make a coarse but well combined batter. Scrape into the prepared tin and bake for 30 minutes. The top should be firm and slightly golden. Leave in the tin for a couple of minutes, then lift onto a wire rack to cool. 

3) Cut into 16 squares. Eat warm or cold.

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