I love a challenge, so to coincide with the upcoming series of the Great British Bake Off (I’M TOO EXCITED FOR THIS), I was delighted to get involved in a campaign helping to promote Nothing But healthy freeze-dried fruit and vegetable snacks.
The brief: To get creative with their delicious no added sugar, salt or anything artificial snacks and use them in a healthy bake. Of course, I couldn’t wait to get cracking. But which flavour to go with…? See below – spoilt for choice ain’t the word.
I settled on the Strawberry & Banana combo since I had a banana-based recipe in mind. The result: A delicious dairy-free, gluten-free and no refined sugar bake bursting with flavour and not bad to look at either! Ideal for a mid-morning or mid-afternoon snack with a cuppa, or a dessert with a little coconut cream and fresh strawberries…However you choose! Here we go.
STRAWBERRY, BANANA & CHOCOLATE SQUARES
- 1 x can chickpeas, rinsed and drained
- 2 overripe bananas
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup almond milk (I used Alpro)
- ½ cup oats – can be gluten-free
- ½ cup gluten-free flour blend (I used Dove’s Farm)
- 1 teaspoon baking powder
- ¼ cup coconut sugar (I used The Coconut Company)
- ¼ cup stevia (I used Truvia)
- 2 x packets Nothing But Strawberry & Banana
For the chocolate sauce –
- 1 tablespoon coconut oil (I used Lucy Bee)
- 1 tablespoon maple syrup (I used Meridian)
- 2 tablespoons cocoa or cacao powder (I used Kaizen Living)
Preheat the oven to 180 degrees C and grease and line a deep square baking tin.
Place the chickpeas, bananas, eggs, vanilla and almond milk in a blender (I used my Ninja Kitchen Nutri Ninja) and whizz up until smooth. Set aside.
Mix together the flours, baking powder, coconut sugar and stevia in a bowl.
Pour in the blended banana mixture and fold in to form a smooth batter. Spread this evenly into the prepared tin.
Now melt the coconut oil and maple syrup in a small pan, remove from the heat and whisk in the cacao/cocoa powder until smooth and glossy.
Dot teaspoons of this on top of the batter and swirl gently to form a swirl. Now scatter over both packets of the Nothing But dried Strawberry & Banana in one single layer.
Bake for 10 minutes until just going golden on top, then cover with foil to prevent burning and continue baking for a total of about 30 minutes, until firm.
Remove, leave to cool then slice into 9-12 squares. Enjoy!
Keep any remaining squares in an air-tight container in the fridge for up to 3 days.
NOTE: A special thank you to the super talented Ellie M Design for turning my recipe into a beautiful Great British Bake Off style illustration!