100g buckwheat flour
130g oats (use gluten free if preferred)
1⁄4 tsp baking soda
1 heaped tsp ground cinnamon
100g apple, peeled and finely chopped
40g butter or coconut oil, melted
4 tbsps maple syrup
1 egg, beaten
150ml milk of your choice
100g peanut butter (or use nut butter of your choice)

Makes 9 squares

Preheat oven to 170 ̊C/350 ̊F. Line the base of a 15x15cm baking tin with baking paper.

Combine the dry ingredients in a bowl and stir well. Add the wet ingredients and stir well until thoroughly combined.

Transfer to the tin and spread the mixture evenly to cover the base. Bake for 20-25 minutes, or until golden.

Allow to cool in the tin. Cut into 9 squares.

Store any leftovers in an airtight container for up to 3 days.