Banana Coconut Muesli Bars

• 2 large ripe bananas
• ½ cup of shredded coconut, unsweetened
• 1 cup of mixed seeds (sunflower, pepita, …)
• ½ cup of chia + ½ cup of ground flax seeds – soak in just enough water to cover seeds for about 15 minutes or until all gluey
• 1 cup of mixed nuts, chopped (walnuts, almonds, cashews, hazelnuts…)
• 1 tsp of ground pure vanilla bean
• 1 tsp of cinnamon
• pinch of good quality salt
• 1 TBSP of rice malt syrup
• ½ cup coconut oil

Preheat oven to 120 degrees (I am using low heat here and prefer to bake for longer to ensure good quality fats and amino acids in nuts and seeds are staying intact and are not being transformed)

Mix all the ingredients until well combined, if using a blender pulse for a few minutes, pour into a square baking dish and bake for 1 hour or until golden brown on edges, allow to cool before cutting into bars (keeps for up to 7 days in fridge and freezes up to 6 months).