Raspberry & Banana Breakfast Bars
Serves 10 people
10-20 min prep
25-40 min cook
These bars are packed with raspberries and bananas for a delicious start to a day.
By Barker's Professional
Ingredients
- 225 g raw cashew nuts
- 120 g Desiccated coconut
- 200 g Barker’s Professional Banana Patisserie Filling
- 180 g dates, soaked
- 12 g Vanilla extract
- 4 g Baking soda
- 90 g Barker’s Professional Raspberry Patisserie Filling
- Rolled oats
- 65 g fresh/frozen raspberries
Method
- Preheat the oven to 180°C. Grease and line a baking tin, approximately 18 centimetres square.
- Combine the cashews, coconut, Barker’s Professional Banana Patisserie Filling, dates, vanilla and baking soda in a food processor. Blend until smooth.
- Remove the batter and place in a large bowl. Add the Barker’s Professional Raspberry Patisserie Filling and half of the rolled oats.
- Press into the baking tin and smooth out the top of the batter with a scraper.
- Sprinkle the remaining rolled oats and fresh/frozen raspberries across the top, lightly press these into the mix.
- Bake for approximately 25 minutes or until golden brown.
- 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.
