Pass these little beauties around your team mates. Powered with healthy ingredients to help everyone play the full 80 every time.
This recipe, created to support the boys in black for the Rugby World Cup, is designed for junior cooks and comes from Suzi Tait-Bradly and Bex Woolfall from Auckland children's cooking school, LittleCooks. See littlecooks.co.nz
|1 ¼ cups||Oats (Main)|
|2 Tbsp||Olive oil|
|1 tsp||Vanilla extract|
|1 cup||Banana, ripe, mashed (about 2 bananas) (Main)|
|1 handful||Pumpkin seeds (Main)|
|2 handfuls||Raisins, or chopped dried apricots|
|1 pinch||Lemon zest, a generous one|
|½ tsp||Baking soda|
|1 cup||Chocolate, melted, plus a piping bag|
AdvertisementAdvertise with NZME.
- Heat oven to 180C. Grease an 8 x 8cm baking tin with a bit of butter.
- In a mixing bowl combine oats, honey, oil, and vanilla.
- Add mashed banana, egg, pumpkin seeds, raisins and lemon zest to oat mixture, stir until combined.
- Add flour, baking soda and salt then mix. Spread mixture evenly in greased baking tin.
- Bake for 25 minutes (or until a skewer inserted in the centre comes out clean). Once cool, cut out oblong rugby ball shapes.
- If you wish, put some melted chocolate into a piping bag, snip the bottom and pipe on rugby ball detail (outline and laces).