A nutrient powerhouse with plenty of protein, fibre, B vitamins, vitamin E as well as potassium, magnesium, iron and zinc. Easy and quick to prepare, plus you can make it in bulk and keep it in the fridge for up to a week - perfect for us busy parents!

The snack bars are also gluten, egg and dairy free, so they are suitable for children with these food sensitivities.

Preparation time: About 35 min (10 to prepare the mix, 25 min for baking)


  • 2 medium bananas
  • 1 cup (200ml) of buckwheat flour
  • 1 cup (200ml) of ground almonds
  • 1/2 cup of chia seeds
  • 1 cup of warm water
  • 1/2 cup of chopped dried apricots (ideally unsulfured)
  • 150g of frozen or fresh berries of your choice
  • 1/3 cup of almond milk
  • 1 tablespoon of cinnamon
  • 1 teaspoon of cloves
  • coconut oil

How to make it:

Mash the two bananas and add ground almonds, buckwheat flour and almond milk. Mix well.

In a separate bowl soak chia seeds in warm water and leave it to stand for about 5 min (stir well a few times during this time).

Add the soaked chia seeds to the almond-buckwheat mix, apricots, berries, cinnamon and cloves and stir until you get a smooth mixture.

Grease the baking tray with some coconut oil and transfer the mixture into the dish. You can either transfer the whole mix at once and cut it into snack bars later, or create cookies/snack bars before baking.

Bake at 175°C for 20-25 min. Serve warm or cold with a piece of fruit for added vitamin C, which will help better absorb the iron from almonds, chia seeds, apricot and buckwheat.