Having had some success with a recipe for a Blueberry and Avocado loaf from an AI-generated content mill on Facebook, I took a calculated risk on another bake. I was interested to see what kind of texture I’d get from using chia seeds as a binder, and for the most part, my curiosity was rewarded with a moist, albeit slightly dense cake bar that was perfect for breakfast. I had to amend the recipe to add more liquid (the batter as per the initial recipe was just too stodgy), and I introduced the grated carrots, as well as the macadamia nut element (using a trail mix from a brand I’d recently photographed for). The only reason tigernut flour features here is because I had a half-packet stashed at the back of my grocery cupboard. When I make these again, I’ll mix in some chopped candied ginger.

Chia Seed Carrot Banana Bars with Macadamias

  • 3 TBSP chia seeds mixed with ½ cup water (let sit for 15 mins)
  • 3 small ripe bananas (mashed until smooth).
  • 1 and ½ cups grated carrots
  • 1 cup macadamia milk (or any other dairy/nut milk)
  • 3 TBSP honey (or maple syrup)
  • 1 tsp vanilla extract
  • 1 and ½ cups rolled oats
  • 1 cup tigernut flour (or almond flour)
  • ½ cup chopped macadamia nuts (I used this brand’s spiced mix)
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • pinch of salt

Soak the chia seeds in water for about 15 minutes, until the mixture reaches a gel-like consistency.
Preheat the oven to 175°C and grease an 8×8 inch square baking dish or line it with parchment paper.
In a large bowl, combine the prepared chia gel, mashed bananas, carrots, milk, honey and vanilla.
Fold in the oats, flour, nuts, cinnamon, baking powder and salt.
Let the batter sit for 5 minutes before baking. This allows the oats and flour to hydrate.
Spoon the batter into the prepared dish and bake for 25–30 minutes  or until the edges are golden brown and the center is set.
Cool completely before slicing into squares.
Store in the fridge, or freeze in portions.