Advertisement Tropical Breakfast Bars 55 minutes 16 bars The delicious combination of pineapple and cashew nuts makes these a perfect ‘grab and go’ healthy breakfast bar when time is short in the morning Share on Facebook Share on Twitter Share on Pinterest Share on WhatsApp Share on Reddit Share on Reddit Share on Tumblr This competition is now closed By Christine Bailey 175g /6oz dried pineapple pieces, chopped ¼ ripe pineapple, diced 100g cashew nut butter 50g light olive oil 175g gluten free porridge oats 175g wholemeal or gluten free self raising flour 1 tsp gluten free baking powder 2 tbsp ground flaxseed 2 tbsp sesame seeds 100g desiccated coconut Advertisement Method 175g /6oz dried pineapple pieces, chopped ¼ ripe pineapple, diced 100g cashew nut butter 50g light olive oil 175g gluten free porridge oats 175g wholemeal or gluten free self raising flour 1 tsp gluten free baking powder 2 tbsp ground flaxseed 2 tbsp sesame seeds 100g desiccated 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 Like this? Try these: Summer fruits compote with yoghurt Berry porridge Banana porridge 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: www.christinebailey.co.uk Tags 16 bars Advertisement You may also like Toddler Food & Recipes How to make GBBO star Frances Quinn’s Prune Panda Scones Toddler Food & Recipes Fish pie Toddler Food & Recipes Annabel Karmel’s Chicken, Broccoli, Pea and Tomato Pasta 15 mins Makes 3 portions Toddler Food & Recipes Q&A: How can I get my toddler to eat more vegetables?