There’s have become a family favourite. They are nutty and filling, a great grab-and-go breakfast, as well as being free of refined sugars and extremely tasty. Millet as described in my last post (millet salad) is a versatile grain full of minerals and B vitamins. It’s also naturally gluten free. I had a cup of cooked millet leftover from making millet salad last week, and thought it would be good replacement for oats in a flapjack type bar. Here’s the recipe –
In the blender again place 1 large (or 2 small) ripe banana, 2 tbsp of peanut butter and 5 dates. Blend together into a gooey runny mixture. Add the wet mixture to the dry and mix thoroughly. Line a 9 x 9 inch baking tray with baking paper. Spread out your mixture evenly pressing with a spatula.
Place in an oven pre-heated at gas mark 4 / 175 C / 350 F for 20-25 minutes until golden brown and smelling delicious. Allow to cool completely then cut into 12 squares and enjoy as a snack or as breakfast on the go. Healthy and scrumptious!
1 cup (175g) of cooked millet = 15p
1 (150g) cup of nuts (we used cashews) = £1
Banana = 20p
2 tbsp (32g) peanut butter = we make our own for £1 a 250g jar = 32p
5 dates = 20p
1 cup (150g) raisins = 40p
Total = £2.27 (19p a portion)