An easy vegan snack cake with rhubarb and banana. Really good with a coffee or packed in the kids lunch
Prep Time20 minutesmins
Cook Time35 minutesmins
Total Time55 minutesmins
Course: Snack
Servings: 12-16
Author: Trish Cowper | www.infinebalance.com
Ingredients
2cupsregular oatspulsed in a blender until a fine flour
½cupsregular oatsunprocessed
½cuppacked brown sugar
¼cupwhite sugar
1teaspoonbaking powder
1teaspooncinnamon
½teaspoonnutmeg
½teaspoonsea salt
½cupcoconut oilmelted and slightly cooled (or vegan margarine, or butter if not vegan)
2medium very ripe bananas peeled and mashed
¼cupnon-dairy milkI used almond
1Tablespoonchia seeds
½cupfresh rhubarb diced small
¼cupslivered almonds
For the crumb topping:
2Tablespoonsoats
2Tablespoonsslivered almonds
1Tablespoonwhite sugar
1Tablespoonbrown sugar
Instructions
Preheat oven to 350 and line a 8x8 baking pan with parchment paper
In a large bowl mix together dry ingredients - oats, sugars, baking powder, spices and salt.
In a smaller bowl mix together coconut oil, bananas, milk and chia seeds. Add liquids to dry ingredient and gently fold together. Add rhubarb and almonds and mix until just combined. It's okay if you have a few dry spots. You want the batter to just come together.
For the crumb topping:
In a blender or food processor, combine the ingredients for the topping and pulse 3-4 times. Just slightly chopping up the almonds and the oats.
sprinkle crumb topping evenly over bars.
Bake at 350 for about 35 minutes or until toothpick comes out clean and edges are slightly browned.