These banana snack bites are a yummy, easy number to whip up for work or lunchbox snacks – At a pinch they’re a super nutrient packed breakfast option on a crazy morning. They are packed with good stuff, and instead of all ‘syrup style sweetener’ and flours for binding, I’ve used fresh banana for all of the other awesome things banana has going for it. Sure it means it’s not a ‘brick’ in terms of the texture factor and it’s on the softer side, but it’s far better for us. If you want a super crunchy bar treat, you MUST make the chocolate buckwheat bars at some point too, I insist!
Let me know what you think when you make these. We found them to be just that perfect balance between packed nutrients and treat.
What you need
RIPE 140g large banana
2 heaped tsp ground cinnamon
1 tsp vanilla bean powder or extract (this is a great vanilla powder)
40g poppy seeds (1/4 cup)
4og buckwheat kernels (1/3 cup – activated Loving Earth are my favourite as they’re easier on the digestion. If you don’t have activated buckwheat and can’t be bothered soaking the regular hulled ones for 2 hours and toasting until dry in a 180C oven before use, then use very finely chopped seeds or nuts instead)
40g desiccated coconut (1/2 cup)
40g linseeds (1/4 cup)
40g coconut oil (1/4 cup)
30g rice malt syrup or maple syrup (2 tbsp) – I’m going to try ditching the syrup altogether and replacing with a flax gel – Will update if it goes well.
What to do
Line a tray with parchment paper (I use this one to avoid paraffin wax and / or teflon coating on mainstream ones – it’s 25% off at the moment, so stock up with a couple!) and a little coconut oil
Preheat oven to 180C
Pop your banana in the blender and blend it up to puree first.
Then pop everything else in except the buckwheat and blend for 15 seconds on high. Ideally you want to break up your seeds a bit so they gel up with the moisture of the bananas and bind the bites together)
Then add your buckwheat bits in at the end and blend in for 3-4 seconds just to combine them
Then pop on the parchment paper in the tray, and spread to about .8cm thick. “finger tip thickness”
Bake for about 20-25 minutes depending on your oven power. Ours is a fan forced gas oven and 25 minutes was perfect.
Pull them out and enjoy one warm – always a must, right?
Then cool on the window sill and pop in a container for up to 5 days in the pantry. Pop into container soon after you’ve cooled them, especially if you live somewhere humid, so that they don’t get too soft and crumbly.
Enjoy and tag me if you instagram your efforts @Alexx_Stuart #lowtoxlife