Culture Street


Coconut & Banana Breakfast Squares

On January 30, 2015

Making these scrumptious bars barely constitutes cooking. Blitz the ingredients, pop the baking tin in the oven and you’ve got a week’s worth of breakfasts! A piece of fruit or a pot of yoghurt alongside makes for a terrific breakfast on the hoof.

MAKES: 16 squares
PREPARATION: 5 minutes
COOKING: 30 minutes

300 g (101?2 oz) pitted dates
200 g (7 oz/2 cups) rolled (porridge) oats
60 g (21?4 oz) wholemeal (whole-wheat) flour
30 g (1 oz/1?3 cup) desiccated
(shredded) coconut
80 g (23?4 oz) banana chips
1 teaspoon fine sea salt
1 teaspoon ground cinnamon
125 ml (4 fl oz/1?2 cup) mild olive oil
120 g (41?4 oz) agave nectar
2 ripe bananas, broken into pieces
2 tablespoons chia seeds (optional)

Heat the oven to 180°C (350°F/Gas 4). Line a 20 cm (8 inch) square baking tin with foil, letting the edges of the foil overhang the sides.

Put all the ingredients in a food processor and blitz to make a coarse but well combined batter. Scrape into the prepared tin and bake for 30 minutes. The top should be firm and slightly golden. Leave in the tin for a couple of minutes, then lift onto a wire rack to cool.

Cut into 16 squares. Eat warm or cold.

Recipes & images from Easy Vegan by Sue Quinn (Murdoch Books) $39.99 available now.

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