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Seedy Banana Snack Bites Recipe


  • 140 g Large, ripe banana
  • 2 heaped tsp ground cinnamon
  • 1 tsp vanilla bean powder or extract (
  • 40 g poppy seeds (1/4 cup)
  • 40 g 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)
  • 40 g dessicated coconut (1/2 cup)
  • 40 g linseeds (1/4 cup)
  • 40 g coconut oil (1/4 cup)
  • 30 g 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.


  • 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.