Flapjacks are a great snack for any time of the time. You could also have them for breakfast or dessert, which makes them a deliciously versatile baked good.
Niki Webster from Rebel Recipes has created a flapjack recipe that is an alternative spin on the classic, with a healthy twist.
- 3 really ripe bananas, mashed
- 2 cups oats
- 1/2 cup seed mix – Flax, sunflower and pumpkin seeds
- 1/2 cup walnuts
- 5 medjool dates, pitted
- 1/4 cup water
- 1/3 cup coconut oil, melted
- 2 tbsp crunchy peanut butter
- Nuts, seeds, dried fruits, coconut.
- Pre heat the oven to gas mark 5/190o
- Mix all the dry ingredients in a large bowl & add the mashed bananas.
- Add the dates to a mini chopper with a little water and blitz to a paste.
- Heat the coconut oil, date paste & peanut butter in a saucepan over a low heat until combined.
- Add the wet mix to the mixture & stir well until everything is combined (this shouldn’t be too wet).
- Line a baking tray with grease proof paper & spread the mix on top, around an inch thick. Top with seeds.
- Bake for 20 minutes.
- Remove from the oven, leave to cool slightly & then divide into squares.
This recipe is incredibly moreish, and we know that once you try it, it’ll become a firm favourite.
Serves 12: Energy: 271kcal, Fat: 17.1g, Carbs: 22g, Protein: 4.9g, Salt: <1g, Sugar: 12.8g
Niki Webster is an award-winning plant-based blogger and holistic health coach. Niki creates recipes that are gluten free, refined sugar free and plant based. She finds that a light, natural diet makes her feel her best, and after trying her recipes yourself, we’re sure you’ll agree. Discover more from Niki on her blog rebelrecipes.com