Description
strawberry coconut and oat bars
Scale
Ingredients
- 1/3 cup (80 ml) milk
- 6 mejool dates, pitted
- 2 medium bananas
- 1 teaspoon vanilla extract
- 1 cup (150 grams) wholemeal plain flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon, ground
- 1 cup (60 grams) shredded (or decicated) unsweetened coconut, plus 2 tablespoons to decorate
- 1/2 cup (45 grams) rolled (traditional) oats, plus 2 tablespoons to decorate
- 1 cup (160 grams) fresh (or frozen) strawberries, hulled and cut into quarters
Instructions
- Preheat oven to 180 degrees celsius (350 F) and line a 20cm x 20cm slice tin with baking paper.
- Place the milk, dates, bananas and vanilla extract into the bowl of a food processor and blitz until smooth.
- Add the flour, baking powder and cinnamon and pulse to combine.
- Add the coconut and oats and use a wooden spoon to mix until combined. Add the strawberries and stir to combine.
- Pour the batter into the prepared tin and smooth with a rubber spatula. Sprinkle the remaining oats and coconut over the batter. Bake for 20-25 minutes or until golden and set. Allow to cool for 5 minutes or so in the tin before removing to cool completely on a wire rack. Cut into 16 squares. Enjoy X