• 175g Dried pineapple, chopped 
  • ¼ Fresh pineapple, diced
  • 100g Cashew nut butter
  • 50g Light olive oil
  • 175g Gluten-free porridge oats
  • 175g Wholemeal flour or gluten-free self-raising flour
  • 1tsp Gluten-free baking powder
  • 2tbsp Ground flaxseed
  • 2tbsp Sesame seeds
  • 100g Dessicated coconut


  • STEP 1

    Preheat the oven to 180ºC, gas mark 4.

  • STEP 2

    Place the dried pineapple pieces in a bowl and cover with boiling water. Leave for 15 minutes, then drain.

  • STEP 3

    Place half of the dried pineapple into a blender with the fresh pineapple, nut butter and oil and process to form a thick puree.

  • STEP 4

    Place the oats, flour and baking powder in a bowl. Stir in the seeds, coconut and remaining chopped pineapple. Pour in the puree and mix thoroughly.

  • STEP 5

    Spoon the mixture into a greased and lined baking tin approximately 25cm by 30cm. Bake in an oven for 30-35 minutes until golden brown. Leave to cool in the tin then cut into slices.

  • Adding nut butter to the flour mix greatly increases the protein and minerals in this bar and will help satisfy even the hungriest of toddlers
  • Suitable for vegetarians, vegans, Seed-Free, Dairy-Free, Soy-Free
  • Keep in the fridge for up to 1 week.
  • These bars will freeze for up to 1 month

Christine Bailey is an award winning nutritionist and chef and author of numerous health and recipe books including The Top 100 Finger Foods. Find out more at:


Christine is an award-winning nutritionist, chef and author.