It was a recipe testing afternoon in the Get Nakie kitchen, we were looking for a breakfast bite to supplement our morning green smoothie. Smoothies are great but at times can leave you hungry if you are up and about early. This little breakfast bite will see you through until lunch.
We came up with this little treat and it ticks all the boxes, no added sugar (at all) no honey or agave to speak of, gluten-free, dairy free and super easy to whip up!
2.5 ripe bananas
12 pitted dates
Good handful of raw walnuts
1/2 teaspoon baking soda
2 teaspoons cinnamon
1/2 cup of coconut flour
2 teaspoons coconut oil
big handful of raisins
Turn the oven on to about 180 degrees Celsius
This is an easy one, no messing about, blitz the banana and date in a food processor until they become a thick paste.
Once you have the paste ready, throw in the walnuts and pulse. You still want to see a few chunks of nut in there.
Pour the paste from the food processor into a bowl, use a spatula to wipe down the sides, you don’t want to lose any as all the flavour is loaded here.
Then pour in the rest of the ingredients and mix together, it should become a thick dough like consistency,
Line a baking tray with some tin foil and place the dough in the tin.
Use a spatula to spread the dough to the edges of the tin, you are looking to produce about a 2cm layer on the bottom of the tin. We used a 20 x 20xcm square baking tin but you could really use anything.
Bake in the over for 15 – 20 mins, test with a skewer at 15mins, if it comes out clean they are ready.