Easy Breakfast Bars

from CCNM’s Simply Healthy Cookbook, 2002

2 cups gluten free rolled oats or quinoa flakes (if you are not following a gluten free diet you may substitute with kamut flakes, rye flakes).

1 ½ cups buckwheat flour and/or gluten free oat flour (if you are not following a gluten free diet you could use whole-wheat flour, barley flour, rye flour, spelt flour, regular oat flour)

1 cup apple juice

1 cup raisins or other dried fruit, finely chopped

1 tsp. cinnamon, plus extra for the top

4 Tbsp. sugar (omit if desired)

½ tsp. salt

½ cup unrefined oil

¼ cup sesame seeds and/or ½ cup minced nuts

2 bananas

Preheat oven to 375ºF. Grease a 9” x 13” baking pan. Combine all ingredients, except bananas in a bowl and mix well. Transfer the mixture to the prepared pan and distributes as evenly as possible, patting the batter into place with your hands. Sprinkle the top with a little extra cinnamon. Slice bananas and press into the top of the bars. Bake for 30 minutes. Cut into large squares while hot and remove when cool. Do not remove while hot because they will crumble.