Dr Emily Leeming’s Seedy Banana Choc Slice
These chocolate and banana oat bars made with nuts and seeds come at 8g of fibre per serving. They are the perfect healthy sweet snack to get through the afternoon.
Ingredients
| 130g | jumbo rolled oats |
| 75g | walnuts, roughly chopped |
| 75g | pumpkin seeds |
| 75g | sunflower seeds |
| 2 tbsp | ground flaxseeds |
| 2 tbsp | poppy seeds |
| 50g | dried apricots, chopped |
| 50g | dried cranberries |
| 100g | almond butter |
| 100g | honey |
| 2 | bananas, mashed |
| 100g | dark chocolate (85%), broken into pieces |
Method
Preheat the oven to 180°C/160°C fan and line a 20cm square baking tin with baking paper.
In a large bowl, combine the oats, walnuts, pumpkin seeds, sunflower seeds, flaxseeds, poppy seeds, apricots and cranberries.
In a small pan over a medium heat, gently stir together the almond butter and honey until loosened. You can also do this in the microwave in short bursts. Stir through the mashed bananas.
Pour the warm mixture into the bowl of dry ingredients. Stir well until everything is coated and sticking together.
Tip into the lined tin and press down firmly with the back of a spoon. Bake for 30 minutes until golden at the edges. Leave to cool in the tin.
Melt the dark chocolate in the microwave on a low setting or in a heatproof bowl set over a pan of simmering water. Spread evenly over the slice. Leave to set before cutting into 12 squares.
Tip: Keeps in an airtight container for up to 5 days
Nutrition per serving: Fibre 8g | Protein 8g
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