Tropical Breakfast Bars
- 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
- 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
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
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Step 1
Preheat the oven to 180ºC, gas mark 4.
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Step 2
Place the dried pineapple pieces in a bowl and cover with boiling water. Leave for 15 minutes, then drain.
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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.
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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.
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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
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