I’m an avid baker, and I’m always searching for uber-healthy recipes. This is one of my own recipes for healthy flapjacks, resulting from many previous experiments. It’s packed full of fibre, protein, essential fatty acids and slow-burn energy, as well as being the perfect snack to satisfy your sweet tooth.
My recipe uses dates to help stick it together and add a wonderful sweetness, as well as grated apple for a sharp tang! What’s great about flapjacks is that you can virtually knock them up with whatever you have on hand. I’d love to hear what you put into your flapjacks and also your favourite healthy bakes, enjoy!
100g coconut oil, melted
3 tablespoons natural sweetener (date syrup, agave nectar, honey, maple syrup)
100g fruit, nuts and seeds mix
3 tablespoons either flax/linseed and/or chia seeds
150g porridge oats
1 ripe banana
1/2 tsp cinnamon
- Heat oven to 190oC / 170oC* fan. Grease a baking tin with coconut oil.
- Measure the dates into a heatproof bowl, cover with boiling water and leave for 5 mins to soften.
- Tip the dates – keeping the soaking water – into a food processor and blitz until finely chopped and sticking together in clumps.
- Scoop the coconut oil, syrup or honey, and banana into the food processor. Blitz everything until smooth, before placing into a bowl.
- Coarsely mince the fruit, nuts and seeds then add to the bowl with the flax and/or chia seeds, porridge oats, salt and cinnamon. Grate in the apple then stir until all the ingredients are combined, adding a few splashes of leftover water if necessary.
- Bake for 15 – 20 minutes until golden brown. Remove from the oven and leave to cool in the tin, before chopping and storing in an airtight container. Will last for about a week.