Banana and blueberry buckwheat bars
A delicious way to use up leftover cooked buckwheat, these banana and blueberry bars are a delicious and healthy snack. Suitable for vegans.
Equipment
- 20 x 30cm (8 x 12 inch) baking tin
- Masher or fork
Ingredients
- 3 ripe bananas
- 115 g cooked cold buckwheat roughly 40g dried buckwheat will equal this amount
- 160 g oats gluten free if needed
- 30 g raisins
- 100 g blueberries
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 180°C (fan)/200°C/400°F/gas mark 6. Grease a 20x30cm tin and line with baking paper.
- Mash 3 ripe bananas in a mixing bowl, then add 115g cooked buckwheat, 160g oats, 30g raisins, 100g blueberries and 1 teaspoon vanilla extract. Stir well.
- Scrape into the prepared tin and smooth over the top.
- Bake for 25 minutes or until the top is turning golden brown and the bars are firm to the touch.
- Transfer to a wire cooling rack and allow to cool completely before cutting into bars or squares.
Notes
Nutritional information is approximate and is intended to be a guide only.
Nutrition
Calories: 118kcalCarbohydrates: 25gProtein: 3gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 3mgPotassium: 228mgFiber: 3gSugar: 6gVitamin A: 28IUVitamin C: 4mgCalcium: 12mgIron: 1mg
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