80ml milk (of your choice)
1 tbp pure maple syrup
10 dates, pit removed
2 ripe bananas
1 tsp vanilla extract
1 cup (150g) plain wholemeal flour
1 tsp baking powder
40g desiccated coconut
1 cup (100g) rolled (traditional) oats
1 tsp ground cinnamon
2 carrots, grated
White Choc Yoghurt Topping
50g white chocolate
1 tbsp greek yogurt
METHOD
- Preheat oven to 160C and line a 20cm x 20cm tin with baking paper (I used a tart pan). Set aside.
- Place milk, maple syrup, dates, banana and vanilla into the bowl of a food processor and blitz for a minute.
- Add flour, baking powder, coconut, oats, cinnamon, mixed spice and carrot and blitz until combined. Pour mixture into prepared tray and flatten.
- Bake for 30 minutes or until golden. If comes out too soft, pop it back in for another 5-10 mins Place onto a wire rack to cool completely.
- Place chocolate into a microwave bowl, heat on high in 30 second intervals (stirring occasionally) until chocolate is melted. Add yoghurt and vanilla and stir to combine. If the mixture splits simply heat for 10-15 seconds and stir again.
- Drizzle over cooled bars
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