This recipe was found over at The Herb Dairies , where you can find many more delicious and healthy food recipes
“I am a food lover, yoga teacher and thai yoga masseuse, exploring more natural ways of living and sharing recipes from my healthy plant-based kitchen. I believe that the secret to health and happiness lies in a more holistic lifestyle. By eating more mindfully and nourishing our minds, bodies and souls with wholesome and unrefined foods we can protect both ourselves and our planet. I hope my recipes can inspire you to embrace healthier food, to play with more nutritious ingredients in the kitchen, and to start treating your body with the respect it deserves.” – Serena, The Herb Diaries
1 tablespoon of coconut oil
1 tablespoon of cashew butter
1 tablespoon of raw honey (or maple syrup if you don’t eat honey)
1 tablespoon of tahini
2 tablespoons of brown rice milk
2 tablespoons of hemp protein powder
2 tablespoons of chia
1 and 1/2 cups of oats
1/2 cup of buckwheat
1 teaspoon of cinnamon
1/4 cup of pumpkin seeds
1/4 cup of sesame seeds
1/4 cup of sunflower seeds
1/2 cup of raisins
Pre-heat the oven to 180 degrees Celsius.
Blend your bananas, coconut oil, cashew butter, honey, tahini and brown rice milk together in a food processor until smooth. Add in half the oats and pulse a few times then remove the mixture from the processor and put it in a large mixing bowl.
Stir the remaining ingredients into the mix until totally combined, then line a baking tray with greaseproof paper and spoon in the breakfast bar mixture. Spread it evenly in the tray and bake in the oven for 20-15 minutes, or until golden brown, then remove from the oven leave to cool in the baking tray for at least 10 minutes before slicing into 10-12 bars.
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