Pineapple & coconut

• Rolled oatsoats / gluten depending on product195 g
• Dried pineapplepossible sulfites105 g
• Desiccated coconut70 g
• Cashew buttertree nuts115 g
• Maple syrup55 g

Allergies : for a gluten-free version, use oats labelled gluten-free. Check labels and prevent cross-contact while preparing.

A little for the planet : choose organic, local ingredients whenever you can.

Let’s make it

1. Line a roughly 20 × 20 cm tin with baking paper. The mixture will make 10 bars about 2 cm thick.
2. Prepare dried pineapple and desiccated coconut.
3. Combine rolled oats, dried pineapple and desiccated coconut. Stir cashew butter and maple syrup together, then fold into the dry ingredients.
4. Press firmly into the tin, about 2 cm thick. Chill for at least 2 hours until the slab holds together.
5. 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 : Soak very firm dried pineapple briefly in warm water, then drain well.