This is absolutely delicious. The only little drawback is that you’ll find it’s really difficult to stop nibbling it. It wouldn’t be out of the question to put it in a kilner jar and have it to snack on at the office. The recipe is adapted from Sarah Britton’s ‘My New Roots’ collection.ragrani.ruраскрытие мифов о газобетоне
⅓ cup / 80ml coconut oil
3 very ripe bananas
½ cup / 120ml organic maple syrup
3 cups / 300g gluten-free, organic oats (I use Flahavans)
1 cup / 185g buckwheat groats
1½ cups / 65g large, unsweetened coconut flakes
1½ cups / 70g sunflower seeds
2 tsp ground cinnamon
1 cup / 140g walnuts, coarsely chopped
½ cup juicy sultanas (I used Turkish sultanas)
Preheat the oven to 350°F / 180°C / Gas 4. Line a baking or roasting tray with parchment paper.
Melt the coconut oil and pour into a food processor or blender. Add the bananas and maple syrup. Blend together.
In a large bowl, add all the dry ingredients except the sultanas. This will include the oats, buckwheat, coconut flakes, sunflower seeds, cinnamon and chopped walnuts.
Pour over the liquid mixture from the food processor and coat the dry ingredients.
Spread the mixture in an even layer, on the lined baking sheet. Press down with a spatula to compact the mixture evenly. Bake for 15 to 20 minutes until the mixture starts to turn golden.
Cut into large sections / 4 pieces and turn upside down. Continue baking for another 5 to 10 minutes, until golden. Break up a little and stir . Bake for another 5 minutes for a total baking time of 30 minutes or until it has reached a dry, golden consistency.
Remove from the oven. Add the Sultanas and mix in gently. Allow to cool. Store in an airtight container at room temperature for up to 1 month.