This recipe combines iron rich foods such as sesame seeds, cashews and quinoa, with delicious sweet banana. It is a versatile recipe that makes a delicious breakfast on the run, a great snack, or even a nutritious dessert.
I came up with this recipe when I was having trouble getting extra nutrients into my two year old. I started with a more generic breakfast bar recipe of oats and banana, which I knew he liked. Then I filled it with iron rich ingredients, such as sesame, sunflower and pumpkin seeds and cashews. It took a few goes to get a good consistency and balance between wet and dry ingredients, but I think this recipe has a nice crunch to it, and is still moist enough for kids to enjoy.
When made as written below, each serve contains approximately 4mg of iron, which is more than the iron in 100g of steak, and almost half the daily requirement for children. Not bad for a piece of breakfast slice!
This recipe can be modified to suit:
- For nut free, switch out all of the nuts and just use seeds
- For gluten free, use gluten free oats, or more quinoa flakes
- For banana allergies, substitute in baked pumpkin or sweet potato, or apple puree.
- I use dairy free chocolate chips, but you could substitute dried fruit, or just omit.
I’ve provided instructions for making this recipe in a food processor, or just a blender. I find that processing the nuts and seeds into a coarse meal helps to release the oils and makes the slice crunchier and (in my opinion) tastier. You could, of course, use premade nut and seed meals, but I find that they don’t have the same effect on the finished product.
When combined, the dough should be moist, and not crumbly. You may have to add a bit more liquid such as almond or soy milk if your dough is too dry. I find that less ripe bananas tend to result in a drier dough, so try to use super ripe bananas!
I hope you enjoy this kid friendly slice. If you’re looking for more recipes that are high in iron, you can try my Edamame Spread, too. Let me know below what you think of the recipe, and if you want more iron rich recipes!
Please note: I have modified this recipe to use pumpkin seeds, instead of sunflower seeds, because they have higher iron content.
- 1 cups Almonds 140g
- 1 cup Pumpkin Seeds 140g
- 1 cup Cashews 140g
- 1 cup Sesame Seeds 140g
- 1 cup Quinoa Flakes
- 1 cup Oats
- 2 large Bananas
- 1/4 cup Maple Syrup
- 1 Tbs Vanilla Extract
- 1/4 cup Non-dairy chocolate chips optional
Preheat oven to 180 degrees C. Line a large baking dish with baking paper.
Process nuts and seeds in a food processor or blender until a coarse meal forms. If using a blender, this may need to be done in batches.
Add bananas, maple syrup and vanilla. Process until combined. If using a blender, blend bananas, maple syrup and vanilla until smooth. Combine all ingredients in a bowl until smooth and fully combined.
Add chocolate chips and process briefly or mix to combine.
Pour mixture into prepared dish. Spread with a spoon to smooth.
Bake at 180 degrees C for approximately 40 minutes, until browned on top.