Tropical Breakfast Bars
- Preparation and cooking time
- A little work
- Makes 16 bars
- 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.