Sunday, November 15, 2009
Wholesome Banana Chocolate Breakfast Bars
I made this recipe a while back and for some reason, never got around to posting about it. Clotilde Dusoulier’s Wholesome Banana Chocolate Breakfast Bars were very good, not to mention very healthy. If your bananas aren’t very ripe, or if you are serving these to people with a sweet tooth, I would advise adding a spoonful of brown sugar. If you are sticking to a gluten-free diet, make sure that the oats are certified gluten-free, of course. If you want a nut-free version, you can use flour (gluten-free or not) instead of the ground almonds and olive or coconut oil instead of the almond butter.
2 cups rolled oats
2/3 cup ground almonds
1/3 cup unsweetened coconut
½ tsp fine salt
120 g dark chocolate chips
4 very ripe bananas
½ tsp vanilla
¼ cup whole almond butter
Preheat the oven to 350 °F and grease an 8-inch square baking dish.
In a medium mixing bowl, combine the oats, ground almonds, coconut and salt. Set aside.
In another medium mixing bowl, combine the bananas, vanilla and almond butter; mash thoroughly with a potato masher. Add the oats mixture and mix well. Fold in the chocolate gently.
Pour into the prepared baking dish, level the surface and slip in the oven. Bake for 25 minutes, until the top is set and golden-brown. Let cool completely before slicing into bars (slice only what you need and cover the rest with foil; keep at room temperature).