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The 3 Bs….. which are all great for you!
I went through an odd few months after I first started being vegan, where all of a sudden I became ill soon after eating a banana.. it only happened three times but I got the picture. It was so strange so I hit the internet but could only find one forum where someone asked a similar question but there seemed to be no real outcome from that. Anyhow, a year later and I am now ok and eating banana again in smoothies and bars… although have not fully tried eating a whole one as yet!
I had made these for my husband over a year ago and we both really enjoy it, but stopped since my funny turn with bananas. He asked me the other day if I could make them again, so I tried them again last weekend and OMG how I have missed these. They were amazing and so great that we just kept grabbing a piece from the fridge!
- 1 large cooked beetroot, chopped in half
- 3 bananas
- 175 g gluten free oats
- 3 tbsp agave syrup
- 100 g whole almonds
- 70 g fresh blueberries (you can also use frozen)
- 45 g gluten free oats
- 50 g flaked almonds
- 10 g linseeds
- 15 g sunflower seeds
- 25 g pumpkin seeds
- 1 tbsp agave syrup
- 50 ml dairy free milk
Preheat the oven to 1800C.
Line a 20cm x 20cm baking dish with grease proof paper.
Prepare the bottom layer of the protein bar by blending the beetroot and bananas into a purée.
Then add the gluten free oats, agave syrup and whole almonds. Pulse a few times until chopped, ensuring you leave some of the texture.
- Spread the mixture evenly over the bottom of the dish and then place in the over to bake for 8 minutes.
- Remove from the oven and set aside.
In a bowl, combine all the ingredients for the top layer, then spread them evenly over the baked bottom layer.
Return them to the oven for a further 12-15 minutes until the top starts to turn golden brown.
Remove from the oven and leave in the tin to cool.
Once cooled lift the grease proof paper out of the dish and slice into bites or bars .
This recipe is an adaption from The Veg Space website.