Makes 14 bite-sized clusters

130g whole raw almonds
1 ripe banana
1 tbsp olive oil
1 tsp honey
½ tsp cinnamon

1. Preheat your oven to 180 degrees and line a baking tray with baking parchment.
2. Weigh out 70g of your almonds and finely chop. Set aside.
3. In a medium sized mixing bowl mash your banana using a fork or potato masher. It sometimes helps to use your hands at the start too.
4. Add your chopped almonds, remaining whole almonds, olive oil, honey and cinnamon. Stir until well combined.
5. Drop about a teaspoon of the mix onto the parchment and continue until all the mix is used. Roast for 35-40 mins until your almond clusters have browned and are firm to touch. Allow to cool.
6. Keep in a cool dry place for up to three days.