Balanced with sustaining, fibrous carbohydrates, protein and healthy fats from a blend of nuts and seeds plus an array of minerals such as zinc, manganese and calcium. Made with plant-based ingredients.
Ingredients:
Apple sauce (binder):
1 large green cooking apple
1 tsp coconut oil
1 tbsp water
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Flax egg: (1 tbsp ground flax or chia seeds to 3 tbsp water)
2 cups whole, chunky rolled oats
1 tbsp pumpkin seeds
2 tbsp pecan nuts (chopped into small pieces)
1 tbsp hemp seeds
1 tsp ground ginger
2 tsp ground cinnamon
Thumb size fresh chunk of ginger, grated
1 tsp baking powder
2 tbsp saltanas or raisins
1/4 cup runny honey or maple syrup
1.5 tbsp coconut oil, melted (or butter)
Method:
Make your flax or chia ‘egg’ and keep in the fridge to thicken up whilst you prepare the rest of the recipe
Set the oven to 190c and line a 8×8 square baking tin with parchment paper
In a saucepan, add the chopped apple, tsp of coconut oil and tbsp water, letting everything simmer and stew down for about 10-15 minutes until you have a sauce
In a large bowl, mix all of the dry ingredients together plus the grated ginger and saltanas.
Once the applesauce is ready, mix it into the dry ingredients along with the flax egg, honey and melted coconut oil
Stir everything together until thick and gloopy and transfer into your baking tray
Flatten the top down until even in height and bake in the centre of your oven for 15-18 minutes until slightly golden on top and at the edges
Let cool and cut into slices