Joy! We’ve discovered our nearest super middle class market at Herne Hill. Along with handmade baby clothes there is a lot of lovely gluten free cake. I enjoyed a very photogenic almond horseshoe at the Blackbird Bakery. Unfortunately, we realised the next train home was in five minutes, so in a particularly unphotogenic dash, the Patriarch grabbed Baby’s toy and knocked a glass of water all over the floor, and I shoved half the horseshoe in my pocket for the train (no way I was leaving that).
After a week of little sleep and much sugar, I thought I should probably pause from rotting my insides to have something nutritious.
I don’t call these joyless because they’re bad, because they aren’t. For what they are, they’re quite nice. But what they are is a vitamin, fibre and protein dense breakfast with no refined sugar. So, sadly they aren’t cake.
They’re vegan, and gluten free if you use gluten free oats.
TIME 30 minutes
MAKES 6-8 slices
2 cups of oats (gluten free, if necessary)
1/4 cup of chia seeds
1/2 cup of sunflower seeds
4 dates, chopped
1 tablespoon of coconut oil
Melt the coconut oil in a saucepan then take it off the heat. Add all the other ingredients to the pan except the bananas.
Mash the bananas in a separate bowl with a fork and then add these to the pan.
Stir everything into a thick, unappealing paste and then spoon into a 20x10cm tin lined with baking paper. Smooth the top with the back of the spoon.
Bake for 20 minutes on the middle shelf at 180 degrees.