Crispy muesli bars with bananas and buckwheat
Table of Contents
Delight your youngsters with this wholesome and filling back-to-school deal with to boost recess. These muesli bars are additionally filled with potassium and different vitamins.
40g oat flakes
175g spelt flour
1 tsp baking powder
1 tbsp lemon juice
125g brown sugar
1 pinch salt
1/2 tsp floor cinnamon
1-2 tsp vanilla sugar
Place the buckwheat in a bowl, pour over boiling water, then cowl and depart to face for half-hour.
Preheat the oven to 200°C. Line a small baking tin (approx. 20 x 30 cm) with baking paper.
Drain the buckwheat in a sieve and depart to empty effectively. Coarsely chop the almonds and blend with the buckwheat and oat flakes. In a separate bowl, combine the flour with the baking powder. Peel the bananas and mash finely with the lemon juice.
Cream the butter with the sugar, salt, cinnamon and vanilla sugar till pale and creamy. Step by step stir within the eggs and beat the combination till fluffy. Stir within the banana purée, then fold within the flour and buckwheat mixtures alternately.
Pour the combination into the tin and unfold stage. Bake for 30-35 minutes till flippantly browned. Go away to chill within the tin, then reduce into items to serve.
Makes 12-15 bars.