Prep time: 20 mins Cook time: 45 mins Makes 12 bars
- 2 large overripe bananas, or 180-200g mashed banana
- 65g coconut flour
- 75g brown rice flour
- 3 tbsp ground flaxseed/linseed
- 2 tsp mixed spice
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp fine salt
- 60ml/1/4 cup coconut oil, melted
- 60ml/1/4 cup tahini
- 60ml/1/4 cup agave syrup
- 2 tsp vanilla extract
- 3 tbsp hot water
- 1.5 cups/220g of dried fruit (your choice- our mixed vine fruit would work perfectly, or perhaps adding some cranberries/chopped apricots!
1) Preheat oven to 160 degrees and line a square baking tin with a silicone baking mat, or our baking parchment.
2) Combine the coconut flour, brown rice flour, ground flaxseed, spices, baking powder, and salt.
3) In a separate bowl, mix the bananas thoroughly until a thick puree is formed, then add the melted coconut oil, tahini, agave syrup and vanilla extract.
4) Combine the wet and dry ingredients, the mixture should be very thick. Then, fold in all of the dried fruit, and add 3 tbsp hot water as you stir, to help form a wet, sticky dough.
5) Scoop the mixture into your baking tin, and press down to ensure an even top (and little to no gaps!). Dampen your fingertips during this stage if needed, to help press the slice down.
6) Bake for approximately 45-50 minutes, or until the slice has started to turn golden brown on top and the edges are darkening.
7) Remove from the oven and allow to cool properly, before slicing. Store the slice in the fridge for up to a week, otherwise, it can be frozen for a longer life!
- If using goji berries as your dried fruit, ensure to soak them beforehand, as they're quite tough/dry. Once soaked in boiling water for 5-10 minutes, drain and use the softened berries in the recipe as mentioned above.
- You can use alternative spices if preferred! Ground ginger, ground cloves or ground nutmeg would all work perfectly.
- You can also use seeds, such as pumpkin, sunflower and sesame, for some extra crunch and extra nutritional benefits!