Baosbheinn Bars

Summer adventures need fuel – preferably delicious – but I don’t want high-sugar snacks.  A little inspired by Bakewell Tart here’s what I made for a recent mega-day out.  It’s a super-cinch to make, robust – even in hot temperatures – and oh so convenient to eat! My resident recipe taster was unsure about these bar-cakes and said he needed to try another one before giving his verdict – apparently I now need to make another batch before he can confirm either way!!!!

• Preheat the oven to 180^oC and line a baking dish (approx. 30 x 25cms) with baking parchment.
• Place the chopped dates into a small bowl and cover with 2-3 tablespoons of boiling water. Leave to soak for 5 minutes.
• Add the beans, bananas, almond essence and almond milk to a food processor and blend.
• In a separate bowl, mix the ground almonds, oats and flaxseeds, then gradually add to the food processor.
• Next, add the dates.  Use the short pulse function so the dates are distributed but not blitzed.  Then do the same with the chocolate chips.
• Pour half the mixture into the baking dish.
• Add 130g of the raspberries with the jam and spread over the cake mixture before covering with the remaining mixture.
• Finally, sprinkle the remaining raspberries over the top and scatter with the sunflower seeds.  Lightly press into the mixture.
• Bake for 30 minutes and then check.  It will probably need another 10 minutes but you can turn the heat down if the top is getting too brown.
• A sharp knife should come out clean when the bars are cooked.
• Cool completely before cutting into bars.
• You can freeze on the day of baking otherwise store in an airtight container in the fridge for up to 3 days.

Ps.  These are also a handy breakfast-on-the-go option for when adventures call for an early start!