Serves: 12 bars
1 large beetroot, cooked and peeled
3 tbsp maple syrup or honey
1 handful of dates
70g blackcurrants (fresh or frozen)
50g nuts, roughly chopped (almonds and hazelnuts work well!)
50g of a mixture of linseeds, pumpkin and sunflower seeds
1 tbsp maple syrup or honey
50ml almond milk
Preheat the oven to 180C / 350F / Gas Mark 4.
Prepare the bottom layer – in a blender or food processor, blitz the beetroot and bananas to a purée then add the oats, syrup/honey, dates and nuts and pulse a few times until finely chopped (but not a completely smooth paste).
Line a 20cm x 20cm baking tin (or approximately similar size) with greaseproof paper or baking parchment, and spread the mixture evenly over the bottom of the tin. Bake for 8 minutes, then remove from the oven and set aside.
In a bowl, combine all the ingredients for the top layer, then spread them evenly over the bottom layer. Return them to the oven for a further 12-15 minutes until starting to turn golden brown.
Remove from the oven and leave in the tin to cool. Then slice into individual bites or bars and enjoy!