Pear and oat bars
by Mandy Sacher
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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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