Ingredients

The following ingredients have 4 Servings
  • 175 g raisins or dates (soaked in hot water for 20 minutes)
  • 200 g wholemeal flour (or plain flour)
  • 50 g oats
  • 1/2 teaspoon bicarbonate of soda
  • 1 teaspoon ground cinnamon
  • 100 ml water
  • 2 tablespoons maple syrup (or agave syrup)
  • 100 ml sunflower oil
  • 1 tablespoon apple cider vinegar (or lemon juice)
  • 2 ripe bananas (mashed)
  • 100 g frozen pitted cherries

Instruction

  • Pre-heat the oven to 180°C(fan)/200°C/gas mark 6. Grease and base line a 20cm square cake tin.
  • Soak 175g raisins or chopped dates in hot water for 20 minutes. Drain and blend to a paste using a high speed blender or food processor. Set aside.
  • Place 200g flour, 50g oats, 1/2 tsp bicarbonate of soda and 1 tsp ground cinnamon into a large mixing bowl and whisk to combine.
  • In a small saucepan gently heat 100ml water, 2 tbsp maple syrup and 100ml sunflower oil, stirring constantly, until well combined. Don't bring to the boil.
  • Pour the syrup mixture into the dry ingredients along with 1 tbsp apple cider vinegar. Mix well, then fold in the raisin paste and mashed bananas. Finally stir through 100g cherries.
  • Pour into the prepared cake tin and level the surface. Bake for 30-40 minutes until a skewer inserted into the centre comes out clean.
  • Leave to cool in the tin for a few minutes then carefully remove and cool completely on a wire rack before cutting into bars.
  • Store in an airtight container for up to three days or freeze.