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Pear and oat bars

Mandy Sacher
Created on Oct 11, 2023 · 1 min read

Ingredients


120g Coconut Oil
100g Raw Honey
200g Gluten-Free Oats
80g Buckwheat Flour
50g Tapioca Flour
1 Tsp Ground Cinnamon
250g Ripe Pear, Peeled And Grated
2 Tsp Vanilla Powder Or Extract

Method


Preheat oven to 180C and line a 20x30cm cake tin with baking paper.
In a small saucepan, melt coconut oil and honey over medium heat and stir until well combined.
In a small saucepan, melt coconut oil and honey over medium heat and stir until well combined.
Add honey mix along with pear and vanilla to the dry mixture and stir to combine.
Press into prepared baking dish and bake in oven for 25-30 mins.
Allow to cool in the tin, then cut into squares.

Tip:


Swap coconut oil for butter for a non-dairy free version. Swap pears for apples or other fruit puree.

Serve immediately, store in the fridge for up to 6 days or freeze for up to 4 months.

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