Ingredients

Makes 6-9 bars

• 200g rolled oats
• 75g coconut flour
• 90g protein powder, vanilla or unflavoured
• 60g ground flaxseed
• 2 tbsp ground cinnamon
• 14 pitted medjool dates, chopped
• 220g unsweetened apple sauce
• 100g almond butter
• 75g coconut oil, melted
• 75ml boiling water
• 200g raisins
• 2 apples, cored and grated

Method

Preheat the oven to 180ºC and line a 20cm x 30cm rectangular cake tin with greaseproof paper. Combine the oats, coconut flour, protein powder, ground flaxseed and cinnamon in a large bowl and set aside.

Put the dates, apple sauce, almond butter, coconut oil and boiling water into a liquidiser and blend to a smooth purée. Pour into the bowl with the dry ingredients and stir to combine. Stir in the raisins and grated apple then spoon into the lined tin. Using the back of a spoon, spread everything out in an even layer then bake for 30 minutes until golden brown.

Leave to cool in the tin then turn out, remove the paper and cut into rectangles. Wrap each bar individually in cling film and store in an airtight container for up to 5 days. Any spare bars will freeze well.

• Good to freeze
• Good on the go
• Good for batch cooking
• Longer recipe

Tip

• These bars freeze really well. Freeze them on a tray lined with greaseproof paper, then once they’re frozen transfer to them to a large freezer bag. That way they won’t stick together and they’ll be easier to defrost.