Amended from Beckyexcell’s “How to make anything gluten free”, these are very easy to make and a great lunchbox addition. Filled with fibre and probiotics, but terribly tasty, enjoy your healthy snack.

4 large ripe bananas

120g crunchy, palm oil free, peanut butter

250g gluten free, organic oats (if you’re not fussed by gluten free, just use regular oats)

75g whole nuts – I used pecan, you could use walnut or hazelnut or any other nut that will chop into smaller pieces

150g currants

Salt, pinch

Sprinkle of dark chocolate drops for the top

2 tsp demerara sugar for sprinkling on top

1tsp ground cinnamon for sprinkling on top

Method:

Put peeled bananas and peanut butter into a mixer. Mix together until almost smooth

Add oats and a pinch of salt. Mix until well combined.

Add nuts and currants. Give a slow mix to break down nuts and combine currants, but not so much that the currants are chopped up. (I use currants here because they’re smaller than raisins and can withstand a slow mix in the mixer while the nuts can’t, so the currants remain whole and the nuts break up into smaller pieces)

Grease a square tray. Turn the mixture into it and spread with a fork into the corners.

Sprinkle Iver chocolate drops, cinnamon and press down with the fork. Sprinkle over the sugar.

Put in a preheated 160°C fan oven for 15 – 18 mins. Remove when browned. Cool in the tin. Then remove and cut.

Lasts a week in a sealed container.