Adaptations:

• Raspberries work amazingly in place of strawberries — or use a mix of both for a more complex flavour.

• If you're nut-free, swap the almond milk for oat milk or water; the texture is nearly identical.

• Sunflower seeds can replace the pumpkin seeds.

• For extra crunch, add a tablespoon of sesame seeds or flaxseeds to the mix.

• If you have a very ripe banana, you likely won't need any added sweetener — taste the blended mixture before adding anything.

• The batch doubles well; just use two trays and rotate them halfway through baking.

Storage:

• Store in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5. If they soften in humidity, pop them back in the oven at 160°C (320°F) for 5–8 minutes to re-crisp.

Macros are provided for reference (of course, the accuracy of these can vary due to adaptations of the ingredients or slightly different amounts/portion sizes), but at THV we don't obsess over numbers — No stress. No guilt. Just nourishment ❤︎⁠!