IN SEASON PURE ENERGY BARS
Keep a stash of these bars in your re- frigerator, neatly wrapped up and ready to go! They are amazing for breakfast, as a pick-me-up snack or a guilt-free dessert. You can use millet fl akes to make these bars gluten-free and any other dried fruits instead of apricots.
Makes 8
❤ 2 very ripe bananas ❤ 3 tablespoons extra virgin coconut oil
❤ grated zest of 1 organic lemon plus 1 tablespoon freshly squeezed lemon juice
❤ 15 dried apricots, diced ❤ 200g fi ne rolled oats ❤ Quarter of teaspoon ground cin- namon
❤ Eighth teaspoon bourbon vanilla powder (optional)
❤ 3 tablespoons unsweetened cocoa powder
❤ pinch of sea salt ❤ 18 x 18cm/7 x 7inch shallow dish or baking pan lined with clingfi lm
1 Peel the bananas and put them in a deep plate before mashing them thoroughly with a fork. If the coconut oil has solidifi ed, set the jar in a bowl of boiling water until the oil begins to liquefy. Add the oil, lemon zest and juice and apricots to the mashed bananas and stir well.
2 In a large bowl, combine the rolled oats, cinnamon, vanilla, cocoa and salt. Mix and add the banana mash to the dry ingredients. Use a spatula to combine the ingredients really well – there should be no dry patches of oats and the dough should be thick and sticky.
3 Place the dough in the prepared dish or pan and use a spatula or your hands to press it down until you get an even layer about 1.5 cm/1⁄2 in. thick. Wrap well with more clingfi lm and refrigerate for at least 2 hours (but best if left overnight). Unwrap the clingfi lm and cut into 8 even bars; wrap each one separately and use up during the week!
Sugar Free Snacks and Treats, publisher: Ryland, Peters and Small
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