372kcal
7g
1g
8g
5g
11g
38g
12mg
- 70g / 2.5 oz Almonds
- 40g / 1.4 oz Pumpkin seeds
- 2 Ripe bananas
- 100g / 3.5 oz Unsweetened applesauce
- 150g / 5.3 oz Rolled oats
- 0.5 tsp Cinnamon powder
- 25g / 0.9 oz Cocoa butter
- 1.5 tbsp Date syrup
1. Preheat oven to 170°C (340°F). Line a baking sheet with parchment paper.
2. Chop the almonds and pumpkin seeds finely.
3. Peel the bananas and mash them with a fork to a mushy consistency.
4. Mix in applesauce, then add remaining ingredients.
5. Spread the mixture about 1 cm thick into a rectangle (approx. 14 x 22 cm) on the baking sheet.
6. Bake in the middle of the oven for about 15 minutes. Remove and let cool.
7. For the glaze, melt cocoa butter in a metal bowl over hot water, stirring. Mix in cocoa powder and sweeten with date syrup.
8. Drizzle the banana bars with the chocolate glaze and allow to cool. Then cut into 12 bars. Store in a cool place where they will stay fresh for about 1 week.
11% of RDI
40% of RDI
1% of RDI
0% of RDI
0% of RDI
40% of RDI
25% of RDI
Pumpkin seeds are considered nerve food due to their high load of B vitamins, enhancing concentration and memory. They are also healthy because of their many unsaturated fatty acids and high vitamin E content, which has antioxidant effects.
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