Vegan banana, pecan & tahini bites

Looking for a healthy snack recipe? Well, stop right here as these bites are super tasty and so full of good stuff: protein (growth development, muscle building, bone mass), fibre (healthy gut microbiome), zinc (immunity), B1 thiamine (energy production), manganese & phosphorus (bone health)!

They’re really quick to prep and will keep in an airtight container for up to a week, although they will go a little crumbly after a few days, (if they last that long), but they’re great on top of natural yoghurt! If you’re making them for kids to take to school then leave out the pecans or switch for pumpkin, sunflower or flaxseeds, but do check your school’s policy on allergens first.

Ingredients

• 60g pecan nuts

• 4 tbsp coconut oil, melted

• 1 large banana 150g

• 6 tbsp tahini

• 4 tbsp maple syrup 

• 250g oats

• Pinch of sea salt

Method 

• Preheat the oven to 180ºc and line a 20x20cm tin with baking parchment. Scrunch it up into a ball and then it will mould into the tin more easily.  

• Spread the pecans out on a baking tray and toast in the oven for 5-6 minutes. Set aside to cool. 

• Melt the coconut oil in a pan on the hob or a bowl in the microwave for a minute. 

• Mash the banana in a large bowl, then mix in the tahini, maple syrup and coconut oil. Stir well and then weigh the oats in the same bowl. Mix together well. 

• Break up the pecans with your fingers or chop roughly and stir into the mix. 

• Scrape into the lined tin and bake for 20-25 minutes until starting to brown on top. 

• Cool completely before cutting up. 

Apple pecan porridge

I love the combination of these autumnal flavours; apple, pecan and maple go so well together! I made a vegan version with plant milk, but you can use whatever kind you prefer.

Ingredients

Serves 1

• 1/2 apple, diced

• 1 tsp maple

• 1/3 cup / 35g porridge

• 3 cups / 235ml nut milk or organic whole

• 12g pecans, broken up

  To serve:

• 1/2 tbsp maple

• apple slices to decorate

Method

• Put the apple in a pan with 1 tsp maple syrup and cook on low for 3 minutes with the lid on.

• Next add the oats and milk, bring to the boil and then simmer for 3-5 minutes. The length of time you cook the oats for will vary on the type - check the packet instructions for precise times. Bigger oats will take a lot longer and you won’t need to precook the apple.

• Serve with pecans, a drizzle of maple and apple slices to look pretty.