What do you need:

For the rod:

• 200 grams of oatmeal (dry and gluten-free)
• 200 grams of sunflower seeds
• 2 tablespoons psyllium
• 2 heaping tablespoons of greensweet extra sweet
• a large banana, mashed
• hot water

For the filling:

• 125 grams finely ground white almonds (almond flour)
• half a banana, mashed
• 2 tablespoons Green Sweet Extra Sweet

Save the other half of the banana for the topping.

This is how you make it:

Preheat the oven to 190 degrees. Line a baking tray with baking paper. Grind the oats, sunflower seeds and psyllium into a flour in a food processor or blender. Stir in the banana and Greensweet extra sweet and add a little water until a firm homogeneous mass is formed.

Halve the dough. Place one half on the baking tray and form an elongated bottom. Mix the banana half and Greensweet extra sweet with the almond flour and knead into a paste. Spread the spice over the bottom of the bar on the baking sheet. Fold the bar “closed” with the other half of the dough and shape with moistened hands into a nice elongated bar. Puree the banana half with a little bit of water and spread the bar liberally with this mixture. Bake the bar in the middle of the oven for about 40-45 minutes, keep checking in between. The rod should turn a nice golden brown color.

You can leave the rod "natural". And warm it up on the stove before use, or briefly in a preheated oven. You can also decorate the rod nicely. When the bar has cooled down well, spread it with homemade apricot jam, and you can sprinkle lots of goodies on it, such as:

• cocoa nibs
• slivered almonds
• coconut grater/coconut shreds
• goy berries, mulberries
• cocoa powder
• Green Sweet Icing sugar

Source/photo: Monique van der Vloed