60ml Borderfields Cold Pressed Rapeseed Oil
40g desiccated coconut
50g ground almonds
40g light soft brown sugar
50g sunflower seeds
1.Preheat the oven to 180 Celsius.
2. Mash the banana in a mixing bowl. Add the oats, cinnamon, ground almonds and sunflower seeds to the bowl.
3. Add the sugar, Borderfields Oil and honey to a small saucepan, and heat over a low temperature until the sugar has dissolved. Pour into the mixing bowl and mix to combine the ingredients. Add the raspberries to the mixture carefully and combine.
4. Line a square 20cm baking tray with parchments paper. Tip the oat mixture into the tray and flatten down using a spoon, ensuring the mixture reaches the corners and is evenly distributed.
5. Bake in the oven for 15-20 minutes or until golden round the edges. Remove from the oven and allow to cool for 5-10 minutes, before cutting into 10-12 slices.