Crispy muesli bars with bananas and buckwheat
Delight your kids with this healthy and filling back-to-school treat to spice up recess. These muesli bars are also packed with potassium and other nutrients.
Ingredients100g buckwheat 100g almonds 40g oat flakes 175g spelt flour 1 tsp baking powder 2 bananas 1 tbsp lemon juice 125g butter 125g brown sugar 1 pinch salt 1/2 tsp ground cinnamon 1-2 tsp vanilla sugar 2 eggs |
MethodStep 1. Place the buckwheat in a bowl, pour over boiling water, then cover and leave to stand for 30 minutes. Step 2. Preheat the oven to 200°C. Line a small baking tin (approx. 20 x 30 cm) with baking paper. Step 3. Drain the buckwheat in a sieve and leave to drain well. Coarsely chop the almonds and mix with the buckwheat and oat flakes. In a separate bowl, mix the flour with the baking powder. Peel the bananas and mash finely with the lemon juice. Step 4. Cream the butter with the sugar, salt, cinnamon and vanilla sugar until pale and creamy. Gradually stir in the eggs and beat the mixture until fluffy. Stir in the banana purée, then fold in the flour and buckwheat mixtures alternately. Step 5. Pour the mixture into the tin and spread level. Bake for 30-35 minutes until lightly browned. Leave to cool in the tin, then cut into pieces to serve. Makes 12-15 bars. |
