Banana, Cinnamon and Hazelnut Bars
makes 12-16 bars
- 150g (5oz) dried dates, finely diced
- 110ml (4 fl oz) water
- 110g (4 oz) banana flesh
- 110ml (4fl oz) rice bran oil or coconut oil
- 75g (3oz) hazelnuts, roughly chopped
- 50g (2 oz) sunflower seeds
- 50g (2oz) ground almonds
- 75g (3oz) sultanas
- 1 brownie tin, 20cm x 33cm (8in x 13in)
I love flapjacky type of bars. They are so easy to make and so useful to have around and very forgiving if you need to substitute ingredients. I like to freeze some so that I have something to turn to if I need a treat or if I’m off out and know that I will need sustenance.
1 Place the chopped dates in a pan with the water and bring to the boil. Remove from the heat, cover with a lid and leave to soak for 30 minutes or until the dates are soft.
2 Preheat the oven to 170°C (150°C fan), gas mark 3 and lightly grease the brownie tin.
3 Blend the date mixture in a food processor with the banana, oil and cinnamon, then tip it back into the pan and add the remaining ingredients.
4 Mix well to combine then spread the mixture into the brownie tin and bake in the centre of the oven for 30-35 minutes or until the mixture is brown and crisping at the edges.
5 Cut into bars whilst hot then allow them to cool for 10 minutes in the tin before removing and placing on a wire cooling rack.
6 The bars will keep for 4-5 days in the fridge or freeze them if you want them to keep for longer.