Raspberry & Banana Breakfast Bars

Makes approximately 10 bars

Ingredients:

• 225g raw cashew nuts

• 120g desiccated coconut

• 200g Barker’s Professional Banana Patisserie Filling

• 180g dates, soaked

• 12g vanilla extract

• 4g baking soda

• 90g Barker’s Professional Raspberry Patisserie Filling

• 45g rolled oats

• 65g fresh/frozen raspberries

Method:

1. Preheat the oven to 180°C. Grease and line a baking tin, approximately 18 centimetres square.

2. Combine the cashews, coconut, Barker’s Professional Banana Patisserie Filling, dates, vanilla and baking soda in a food processor. Blend until smooth.

3. Remove the batter and place in a large bowl. Add the Barker’s Professional Raspberry Patisserie Filling and half of the rolled oats.

4. Press into the baking tin and smooth out the top of the batter with a scraper.

5. Sprinkle the remaining rolled oats and fresh/frozen raspberries across the top, lightly press these into the mix.

6. Bake for approximately 25 minutes or until golden brown.

7. Remove from the oven and leave to cool for 10 minutes and then refrigerate.

Note: this will keep well in the fridge for two or three days if not all used at once.

This Recipe Uses: