How simple and easy it is to make these snack bars!! I didn’t realise until I made a batch of these at home. Before this, usual thing for me was to pop into the store and just grab a good handful of these. But as I am becoming more conscious about what goes into my food, so I take my time to look into the ingredients before buying. The reason what motivated me to bake these bars was to avoid preservatives and high sugar in the industrial ones. The other reason is to decrease my plastic waste and a small step to support plastic free environment.
I often bake these during the weekend specially to take with me for my weekend hiking trips that I so look forward to. I love to get out during weekends and British countryside offers some amazing landscapes and walk trails for people like me and also, I happen to live very close to Yorkshire Dales National park. Win-win for me!!
This recipe is inspired from Mary Berry’s, My Kitchen Table: 100 Sweet treats and Puds. She is a real inspiration for me as the first cake I baked was from her book and that motivated and sparked my interest to go on further.
This is an eggless bake and the good part is, it saves my over ripened bananas from ending up in the bin. I substituted half of the flour in the recipe with Spelt flour and loved it. I didn’t even know spelt flour existed until I started bread baking. It is an ancient grain and has some good nutritional value. What I love about it, is a sweet nutty note that it gave to these bars.
Before going further, a humble request :
Please eat sustainably, be a responsible consumer, support local and care for your planet too.
- Preparation time :5-7 minutes
- Cooking time: 25-30 minutes
- Makes 8-10 bars depending on the thickness
- Recipe inspired from the book ‘My kitchen table: 100 sweet treats and puds by Mary Berry’
Bakeware & Kitchenware:
- Preheat the oven to 160 degree Celsius.
- Mix all the ingredients in the the bowl together except few chocolate pieces(for topping) and pumpkin seeds.
- Take out all the mixture in the glass dish and spread it out evenly.
- Top it with the remaining chocolate and sprinkle some pumpkin seeds.
- Bake in the preheated oven for about 25-30 minutes or until golden brown and should slightly spring back when touched on the surface.
- Let it cool in the dish. Before jumping in, don’t forget to cut into bars. 😄
HINTS & TIPS
- I prefer using glass baking dish as I can see from the bottom whether its browned properly. If you are using a metal baking dish, grease and dust it with a little flour.
- I sometimes play around with flavours and add desiccated coconut which gives it an interesting twist.
- Apples or pears with either cinnamon or vanilla will also work brilliantly, if you ate all your bananas. 😄
- When cooled, store in a glass container and these keep good for 3-4 days.
- For vegan options, substituting butter with coconut oil will do the trick.
- Next time I will use cacao nibs instead of dark chocolate.