This dish has been created by Roz Purcell for the Theatre of Food at the Electric Picnic 2016 with ingredients from Ardkeen Quality Food Store.
- 200g Oats
- 4 tablespoons Peanut Butter
- 3 large ripe Bananas
- 3 tablespoons Coconut Oil
- 2 tablespoons Maple or Honey
- 0.5 tablespoon Baking Powder
- 3 tablespoons (50ml) Unsweetened Almond Milk
- 125g fresh Raspberries
Preheat oven to 180°C
Start by processing the oats into a flour, you can do this using a nutria-bullet.
Place in a medium sized mixing bowl along with the baking powder.
Melt the coconut oil and set to one side.
In a separate bowl, using a fork mash the bananas really well so there are no large bits visible, stir in the peanut butter, melted coconut oil and maple/or honey until fully combined.
Scrap the “peanut banana” mix into the oat flour bowl and stir until combined-the dough will be a thick and a little dry- now add in the almond milk and stir until a sticky dough texture is reached.
Stir in the fresh raspberries and spoon into a lined baking tin or a silicone tin.
Place in the oven and bake for 50 minutes until golden brown and hard when tapped.
Remove and let sit for 30 minutes to set before digging in!
Once fully cooled store in an airtight container it will keep for 4 days.