Ingredients

• Ingredients 2 very ripe bananas 3 tbsp almond butter 80ml date syrup 1 large handful of blueberries 2 tbsp coconut oil 1 tsp cinnamon 1/4 tsp nutmeg 1 tsp hemp protein powder 200g gluten-free rolled oats 1 tbsp chia seeds 2 tbsp dessicated coconut 1 handful cacao nibs 1 handful pumpkin seeds

Preparation

• Method Preheat oven to Gas Mark 4 / 180 C Line a baking tray with baking paper, and then grease it with coconut oil In a food processor, combine bananas, almond butter, coconut oil, date syrup, cinnamon, nutmeg, and half of the blueberries. Mix until completely combined and you have a thick paste mixture. In a frying pan, gently toast the nuts and seeds for 3-5 minutes, until slightly brown. Leave to cool. Once cooled, roughly chop the nuts. In a large bowl, mix the oats, hemp powder, chia seeds, coconut, cacao nibs, the rest of the blueberries and toasted nuts/seeds. Stir the banana paste mix into the oat mix and combine. Pour mix into your lined tray. Push down with a spatula to ensure mixture is evenly packed. Bake for 30-40 mins, until lightly golden. (These bars are quite soft, if you wish for them to be slightly crunchier, then bake for 10-15 more mins, but keep an eye on them so they don’t burn!) Leave to cool for 10 mins, then tip onto wire rack and let cool completely.