Makes 16 squares
Preparation 5 minutes
Cooking 30 minutes
INGREDIENTS
300 g (101⁄2 oz) pitted dates
200 g (7 oz/2 cups) rolled (porridge) oats
60 g (21⁄4 oz) wholemeal (whole-wheat) flour
30 g (1 oz/1⁄3 cup) desiccated (shredded) coconut
80 g (23⁄4 oz) banana chips
1 teaspoon fine sea salt
1 teaspoon ground cinnamon
125 ml (4 fl oz/1⁄2 cup) mild olive oil
120 g (41⁄4 oz) agave nectar
2 ripe bananas, broken into pieces
2 tablespoons chia seeds (optional)
METHOD
1 Heat the oven to 180°C (350°F/Gas 4). Line a 20 cm (8 inch) square baking tin with foil, letting the edges of the foil overhang the sides.
2 Put all the ingredients in a food processor and blitz to make a coarse but well combined batter. Scrape into the prepared tin and bake for 30 minutes. The top should be firm and slightly golden. Leave in the tin for a couple of minutes, then lift onto a wire rack to cool.
3 Cut into 16 squares. Eat warm or cold.
Recipes and images from Easy Vegan by Sue Quinn, $39.99 available now.
