Banana & Sesame Oatmeal Slice

A tasty slice full of only good-for-you ingredients. Bake it on the weekend to prepare for the busy week ahead. It freezes brilliantly so it can go straight from freezer to lunchbox. It will be perfectly thawed by lunchtime.

Recipe & photography by Kelly Gibney

INGREDIENTS

2 very ripe All Good fair trade bananas - roughly mashed

4 tablespoons maple syrup (could also use honey)

1/4 cup sesame seeds

1/2 cup sunflower seeds

1/4 cup melted coconut oil

2 cups whole oats

1/4 cup linseeds

1/2 teaspoon cinnamon

1/4 teaspoon ground nutmeg

1 teaspoon good quality vanilla extract

Additional sesame seeds for sprinkling

Tip: you can add in a ½ cup of raisins, sultanas or finely chopped apricots as a yummy variation

METHOD

Makes 10-12 pieces

Vegan, Nut free, dairy free, refined sugarfree

Preheat oven to 180 degrees.

Place banana, butter, honey, sesame seeds and sunflower seeds into a food processor.

Blitz until you have a rough puree.Add the remaining ingredients and process for two minutes until thoroughly mixed.

Place the batter into a small slice tin and use a spatula to smooth the surface.

Sprinkle liberally with sesame seeds.

Bake for 35-40 minutes until lightly golden. Wait 1 hour before cutting.

Slice will keep in an airtight container for up to 4 days.

Can be frozen for up to 2 months.

About Kelly

We're always on the hunt for inspiration to keep banana loving monkeys happy. So, we asked Kelly Gibney to help us out. Kelly is a wholefoods writer and Dish magazine columnist, and we're so pleased to be able to share her recipes with you.