Omega Boosting Beetroot & Cherry Bar: 


Bottom Layer: 

·         1 large Beetroot, cooked and peeled

·         3 Bananas

·         175g Oats

·         3 tbsp of Biona Coconut Blossom Nectar

·         1 tbsp Biona Almond Butter Crunch

·         50g chopped Hazelnuts


Top Layer: 

·         70g Biona Dried Sour Cherries – soaked

·         45g Biona Wild Berry Granola

·         50g mixture of chopped Almonds and Hazelnuts

·         50g mixed seeds; linseeds, pumpkin and sunflower seeds

·         1 tbsp Biona Coconut Blossom Nectar

·         50ml almond milk 



1.    Preheat the oven to 180C / 350F / Gas Mark 4.

2.    Prepare the bottom layer - in a blender or food processor, blitz the beetroot and bananas to a purée then add the oats, almond butter crunch/blossom nectar and hazelnuts and pulse a few times until finely chopped (but not a completely smooth paste).

3.    Line a 20cm x 20cm baking tin (or approximately similar size) with greaseproof paper or baking parchment, and spread the mixture evenly over the bottom of the tin. Bake for 8 minutes, then remove from the oven and set aside.

4.    In a bowl, combine all the ingredients for the top layer, then spread them evenly over the bottom layer. Return them to the oven for a further 12-15 minutes until starting to turn golden brown.

5.    Remove from the oven and leave in the tin to cool. Then slice into individual bites or bars and enjoy!

Windmill products used in this recipe