Banana, date and chia seed slice (Vegan) - Lizs Whole Food Kitchen
post-template-default,single,single-post,postid-1253,single-format-standard,ajax_fade,page_not_loaded,,qode-title-hidden,hide_top_bar_on_mobile_header,qode-content-sidebar-responsive,transparent_content,columns-4,qode-child-theme-ver-1.0.0,qode-theme-ver-9.4.1,wpb-js-composer js-comp-ver-4.12,vc_responsive

Banana, date and chia seed slice (Vegan)

These make a great snack or a quick breakfast on the run. They are naturally sweetened from the bananas which when they are speckled with brown spots they have more antioxidants for a healthy immune system. Dates are high in B vitamins and fibre and are natural sweeteners. Chia seeds are high in protein and soluble fibre to keep us regular. Ground almonds add more protein and good oils.Oats give us slow release carbohydrates for level blood sugars.
Slice up and keep in an airtight tin for up to 5 days or a even a bit longer. Take to work or school  or any journey for a quick healthy snack.

Dry ingredients
100g porridge oats
100g ground almonds
100g wholegrain spelt flour
100g dates, finely chopped

2 tbsp chia seeds soaked in 100ml rice milk (or milk of your choice) for 15 mins
75g coconut oil, melted
2 large very ripe bananas, mashed to a pulp
50g pecans, chopped, place in a small bowl and add 1 tbsp maple syrup

First soak the chia seeds.
Preheat oven gas 5 190C
Line a tin approx 21 cm by 30 cm – you can use a smaller tin they will just be a bit thicker.
Put the dry ingredients into a large bowl.
Add the coconut oil, mashed banana and chia seed/rice milk, mix well.
Spoon into the tin and level.
Scatter the pecan/maple syrup mix on top and press down lightly.
Bake for 25 minutes or until lightly browned and slightly firm, it will firm up more as it cools.
Once cool enough to handle turn out onto a cooling rack. Cut into squares and store in an airtight box.

No Comments

Post A Comment