Joyless Nutrient Wedges 


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).

My well filtered life

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

INGREDIENTS 

2 bananas

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 

RECIPE

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.

Pals!

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2 thoughts on “Joyless Nutrient Wedges 

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