Raspberry Bars
Today I'm making a naturally gluten free, low sugar snack made with banana, coconut, sunflower seeds, pumpkin seeds, nut butter and frozen raspberries. Like an oat bar without the oats. So good!
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Servings: 12 bars
Calories: 238kcal
Equipment
- Oven
- 1 8x8 bake pan
- 1 large bowl
- 1 fork
- 1 wood spoon or spatula
- measuring spoons and cups
Ingredients
- 2 ripe bananas mashed
- 1/2 cup natural peanut butter
- 1/4 cup unsweetened almond milk
- 1 tsp vanilla
- 1 1/2 cup unsweetened coconut
- 1/4 cup ground flaxseeds
- 1/3 cup raw unsalted sunflower seeds
- 1/3 cup raw unsalted pumpkin seeds
- 1/8 tsp sea salt
- 1/2 cup frozen raspberries smashed into pieces
Instructions
- Preheat the oven to 350 F. Line baking pan with parchment paper.
- In a large bowl add ripe bananas. Mash with a fork.
- Add nut butter, almond milk and vanilla. Use a wooden spoon or spatula to mix ingredients together.
- Add unsweetened coconut, sunflower seeds, pumpkin seeds, flaxseeds, sea salt. Mix in.
- Gently mix in raspberry pieces.
- Transfer mixture to prepared baking pan. Use wooden spoon or spatula to spread the mixture evenly in the pan.
- Bake about 40 minutes. Top should be golden brown.
Notes
Substitutions:
Substitute gluten free oats for coconut.
Substitute any milk (dairy or other nut milk) for almond milk.
Substitute chopped nuts (like almonds) for sunflower seeds or pumpkin seeds.
Nutrition
Serving: 1bar | Calories: 238kcal | Carbohydrates: 10.4g | Protein: 6.3g | Fat: 18.8g | Saturated Fat: 8.1g | Sodium: 100.1mg | Potassium: 16.7mg | Fiber: 4.9g | Sugar: 2.9g