Grilled Chicken and Avocado Salad
A winning chicken and avocado salad with a chilli and lime dressing.
Preheat the oven to 180ºC and line a 20cm x 30cm rectangular cake tin with greaseproof paper. Combine the oats, coconut flour, protein powder, ground flaxseed and cinnamon in a large bowl and set aside.
Put the dates, apple sauce, almond butter, coconut oil and boiling water into a liquidiser and blend to a smooth purée. Pour into the bowl with the dry ingredients and stir to combine. Stir in the raisins and grated apple then spoon into the lined tin. Using the back of a spoon, spread everything out in an even layer then bake for 30 minutes until golden brown.
Leave to cool in the tin then turn out, remove the paper and cut into rectangles. Wrap each bar individually in cling film and store in an airtight container for up to 5 days. Any spare bars will freeze well.