Flapjacks remind me of my childhood. Crispy on the outside and chewy in the middle, they were a really special treat!
Roxy and I have been developing this recipe over the past few weeks and we’re so chuffed with how it has turned out. We decided to cut down the refined sugar and use other sweeteners instead, such as banana and peanut butter.
This makes the recipe a lot healthier than traditional flapjacks. Better still, each bar has over 8g of protein! How awesome is that?
Wholesome, sweet and healthy, we bet you’ll love these as much as we do!
Roxy & Ben
– Ingredients –
2 medium bananas
150g quick cook oats
25g sunflower seeds
30g pumpkin seeds
30g walnuts roughly chopped
pinch of salt
180g smooth peanut butter
5 tbsp maple syrup
3 tbsp coconut oil
1 tbsp soya milk
– Method –
1. Preheat the oven to 180°C and line a 7” x 7” baking tin with parchment paper. Make sure you also line the sides of the baking tin. This will make it easier to remove the flapjack from the tin after it is baked.
2. Peel the bananas, place them in a mixing bowl and mash them with a fork until they become runny. Add the oats, sunflower seeds, pumpkin seeds, raisins and walnuts to the mixing bowl.
3. Then transfer the peanut butter, maple syrup and coconut oil to a small pan on a low heat. Stir to combine and leave on the heat until melted.
4. Pour the peanut butter liquid into the mixing bowl and stir until the dry ingredients are fully coated with the wet ingredients.
5. Transfer the flapjack mix to the pre-lined baking tin and use a spatula to level the mixture.
6. Bake the flapjack in the preheated oven for 30 minutes.
7. Remove the flapjack from the oven and leave to cool in the tin for 5 minutes. This will set the flapjack so it doesn’t break when you move it.
8. Remove the flapjack from the tin and leave to cool for 10 minutes before cutting into 10 bars.