Makes 25
INGREDIENTS
- ½ cup almond kernels
- ½ cup coconut flakes
- 2 cups Barley flakes plus extra to sprinkle
- 1 large over-ripe banana
- 1 egg, lightly beaten
- ¼ cup honey
- ¼ cup almond spread
- 70g dried blueberries
- ½ cup seed mix
- 1 tsp ground cinnamon
METHOD
- Preheat oven to 180°C/160°C fan-forced. Line a large baking tray with baking paper.
- Place almonds, coconut and 1 cup oats in a food processor. Process until mixture resembles fine breadcrumbs. Transfer mixture to a bowl. Add banana to food processor. Process until smooth. Add to oat mixture with egg, honey, almond spread, blueberries, seed mix, cinnamon and remaining oats. Stir until well combined.
- Using 1 level tablespoon of mixture at a time, roll and shape mixture into shape. Place, 2cm apart, on prepared tray. Sprinkle with extra oats. Bake for 10 to 12 minutes or until golden. Stand on tray for 5 minutes. Transfer to a wire rack to cool. Serve.
Approx. per serve: 252kJ | fat total 6.6g | saturated fat 1.4g | fibre 2.2g | protein 3.5g | carbs 12.2g
