Aprons on? Let‘s Cook!
10 minutes
15-20 minutes
They work brilliantly as breakfast bars or after school snacks for busy little cooks
Ingredients
- 120g oats
- 2 carrots (grated)
- 75g raisins
- 70g cashew nuts
- 25g desiccated coconut
- 150g honey
- 60g almond butter (or any nut/seed butter)
- 2 teaspoons milled flaxseeds
- 1 teaspoon cinnamon
Equipment
- Tablespoon
- Blender
- Mixing bowl
- Grater
- Parchment paper
- Baking tray
Allergens
Nuts
Directions
1
Preheat the oven to 180c (160c fan assisted/gas mark 4)
2
Make a flax egg by mixing the flaxseeds with 2 tbsp water and leave to one side
3
Blend the oats and cashews until flour like
4
Mix together with the grated carrot, flax egg, coconut, cinnamon and raisins
5
Gently heat the honey and almond butter together and then stir into your carrot mix
6
Place a piece of parchment on a baking tray and use spatula to shape the mix into a 1-2cm thick square
7
Bake for 15-20 mins until golden, leave to cool a little and then chop into bars and store in a Tupperware for up to 5 days
