Preparation method
Prep: 25 mins | Cook: 30 mins1.Preheat the oven to 180ºC (350ºF, gas mark 4). Grease a 28 × 18 × 4 cm (11 × 7 × 1 1/2 in) cake tin and line the bottom with baking parchment. Roughly chop the sunflower seeds, pumpkin seeds and linseeds. Peel and roughly mash the bananas.2.Melt the butter in a saucepan and stir in the golden syrup. Add the chopped seeds and mashed bananas, together with the millet flakes, rolled oats and dates. Mix together well, then spoon the mixture into the prepared tin and level the surface.3.Bake for about 30 minutes or until golden brown. Leave to cool in the tin for 5 minutes, then mark into 14 bars and leave to cool completely. The bars can be kept in an airtight tin for up to 2 days.
Preparation method
Prep: 25 mins | Cook: 30 mins1.
Preheat the oven to 180ºC (350ºF, gas mark 4). Grease a 28 × 18 × 4 cm (11 × 7 × 1 1/2 in) cake tin and line the bottom with baking parchment. Roughly chop the sunflower seeds, pumpkin seeds and linseeds. Peel and roughly mash the bananas.
2.
Melt the butter in a saucepan and stir in the golden syrup. Add the chopped seeds and mashed bananas, together with the millet flakes, rolled oats and dates. Mix together well, then spoon the mixture into the prepared tin and level the surface.
3.
Bake for about 30 minutes or until golden brown. Leave to cool in the tin for 5 minutes, then mark into 14 bars and leave to cool completely. The bars can be kept in an airtight tin for up to 2 days.
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