100g ripe banana

100g (uncooked weight) quinoa, cooked according to packet instructions and drained well
100g oats (use gluten free if preferred)
90g crunchy peanut butter (or use nut butter of your choice)

45g flaxseed
1 tbsp coconut oil, melted
30g dried chopped dates
1 tsp ground cinnamon
a small pinch of sea salt
a pinch of baking powder
30g dark chocolate (minimum 70% cocoa), roughly chopped

Makes 9 bars

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

Mash the banana thoroughly in a large bowl. Add the remaining ingredients and mix well.

Transfer the mixture to the baking tin. Spread the mixture out and level off the surface with a spatula.

Bake for 20-25 minutes or until the centre is firm. Allow to cool in the tin. Cut into 9 squares.

Store any leftovers in an airtight container and refrigerate for up to 3 days or freeze on same day.