Recipe from Autumn 2019 issue of True Natural Health – Courtesy Australian Prune Industry Assoc.
PREP TIME 15 mins
This delicious bar is great for kid’s lunch boxes, as an after school snack, or on the go or after exercise snack. Can be made dairy-free by substituting Nuttelex for butter.
1 cup (200 gm) Australian prunes, pitted
1 cup hot water
150 gm unsalted butter
⅓ cup golden syrup
1 cup (approx. 180 gm) cooked buckwheat or buckinis
1 cup quinoa flakes
½ cup desiccated coconut
1 cup rolled oats
Preheat oven to 170ºC and grease and line a 20 cm square slice tin with baking paper.
Soak prunes in the hot water for 5 mins, then blitz together (prunes and soaking water) in a blender
or food processer. Set aside. In a bowl, mix dry ingredients – buckwheat, quinoa, coconut and oats.
In a small saucepan heat butter and golden syrup over a medium heat until the butter is melted, and
the mixture just reaches boiling.
Add the hot butter mix and the prune puree to the dry ingredients and mix together well. Press
into prepared pan and bake for 20 mins. Cool in the pan. Turn out and cut into slices