HOMEMADE CEREAL AND FRUIT BAR RECIPES
Pineapple, cashew & ginger
A bright, gingery tropical bite.
Dried pineapple and cashews give this homemade bar its character. A bright, gingery tropical bite. Grate the ginger before measuring; a little goes a long way.
Prep : 25 minChill: 2 hoursA little practiceNo baking
What you’ll need
10 bars
- Dried pineapplepossible sulfites190 g
- Cashewstree nuts145 g
- Cashew buttertree nuts90 g
- Desiccated coconut40 g
- Fresh ginger10 g
Allergies : Check labels and prevent cross-contact while preparing.
A little for the planet : choose organic, local ingredients whenever you can.
Let’s make it
- Line a roughly 20 × 20 cm tin with baking paper. The mixture will make 10 bars about 2 cm thick.
- Dice the dried pineapple, chop the cashews and finely grate the ginger.
- Mash half the pineapple with cashew butter; fold in the rest of the fruit, cashews, coconut and ginger.
- Press well to bind the fruit and nuts, then chill for at least 2 hours.
- After chilling, lift the slab out and cut into 10 bars. Keep in an airtight container in the fridge for up to 5 days.
Tip : Grate the ginger before measuring; a little goes a long way.
In your bar
Estimate per bar.
Energy223 kcal11 % of reference intake
Protein per bar4.9 g10 % of reference intake
Carbohydrates23.4 g9 % of reference intake
of which sugars14.6 g
Fat13.3 g19 % of reference intake
Fibre2.6 g
These are estimates based on average ingredient values; actual products may vary. Percentages use reference intakes for an average adult (2,000 kcal a day), not your personal needs.