thevegspace.com
Bottom Layer
1 large beetroot, cooked and peeled
3 bananas
175 g oats
3 tbsp maple syrup or honey
100 g nuts (I used a mixture of almonds and hazelnuts)
Top Layer
70 g blackcurrants (fresh or frozen - blueberries would also work well if you can't find blackcurrants)
45 g oats
50 g nuts, roughly chopped (I used a mixture of almonds and hazelnuts)
50 g seeds (I used a mixture of linseeds, pumpkin and sunflower seeds)
1 tbsp maple syrup or honey
50 ml nut milk
Preheat the oven to 180C / 350F / Gas Mark 4.
Prepare the bottom layer - in a blender or food processor, blitz the beetroot and bananas to a purée then add the oats, syrup/honey and nuts and pulse a few times until finely chopped (but not a completely smooth paste).
Line a 20cm x 20cm baking tin (or approximately similar size) with greaseproof paper or baking parchment, and spread the mixture evenly over the bottom of the tin. Bake for 8 minutes, then remove from the oven and set aside.
In a bowl, combine all the ingredients for the top layer, then spread them evenly over the bottom layer. Return them to the oven for a further 12-15 minutes until starting to turn golden brown.
Remove from the oven and leave in the tin to cool. Then slice into individual bites or bars and enjoy!