Raw Banana Bread Breakfast Bars

Breakfast is the most important meal of the day – it kick starts your metabolism, boosts your energy levels and should (hopefully) fill you up until lunchtime, making you less likely to reach for sugary or salty snacks mid-morning. But if you’re one of the people who struggles to find time for breakfast or need something you can eat-on-the-go, how do you choose something healthy?

Research shows we should all try to incorporate more raw, unprocessed foods into our diets – by ensuring your diet is made up of 50-75% raw food, you can enjoy a range of health benefits including clearer skin and increased energy levels. Which makes this raw banana bread breakfast bar the perfect choice for weekday breakfasts.

Of course, you don’t have to reserve these moreish bars for breakfast time – packed with nutrients, they make the perfect post-workout pick-me-up or can be enjoyed as a snack the next time you’re craving something sweet. The best part? They’re easy to whip up in minutes using just a few ingredients and they're so convenient you can take them anywhere.


This recipe will make 12 bars


What will I need?

  • 3 bananas, dehydrated
  • 2 cups of pecans
  • 4 large medjool dates, pitted
  • 1 cup of rolled oats
  • ¼ tsp of salt

What next?

  • Dehydrate your bananas by slicing them into 1/8th inch thick pieces. The easiest way to dehydrate fruit is to bake the slices in an oven at 175 degrees for two to three hours – they should be dried yet still bendable when done.
  • Now get out your blender or food processor and whizz up the dried banana pieces, 1 ½ cups of pecans, salt and dates, to form a smooth paste. Add the oats and the remaining ½ cup of pecans and continue blending.
  • The best part of this recipe is that as it’s a raw recipe, no baking is required. Just place your dough onto a sheet of greaseproof paper and press it out to around half an inch thick. Then layer a second piece of greaseproof paper on top of the dough and roll the mixture smooth, to around a quarter of an inch thick. As you roll out your dough, straighten the edges until you form a (roughly) 6 x 12 rectangle shape.
  • Then it’s just a case of cutting the dough into 12 bars and enjoying healthy breakfasts for the rest of the week! Kept in the refrigerator, these bars will last for up to 5 days – but you could always take a couple to work or to the gym to share with friends.
Author By Paula Beaton
Date On 1st Sep 2014 at 09:06

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