OAT FLAPJACKS
Getting that mid-morning post-workout hunger? - reach for one of these delicious flapjacks to keep you going until lunch.
Serves: 8
Time to create: 25 minutes (plus time to cool)
Ingredients
3 apples or 2 overripe bananas
200g of oats
50g of dried fruit (we used raisins)
30g of seeds (e.g. sesame, pumpkin and/or sunflower).
1 tbsp of maple syrup
2 tbsp of agave syrup (or date nectar)
1 tbsp of coconut sugar
2 tbsp of almond butter
2 tbsp of ground cinnamon
Method
If using apples, peel, core and chop into medium sized cubes. Place enough water in a pan to cover the bottom and simmer the apples for approximately 10 minutes until they soften. Leave to cool and place in a blender to make an apple puree. Alternatively, if you are using bananas, mash these in a bowl.
Add the puree/mashed banana to a large mixing bowl and add the remaining ingredients. Mix together until well combined.
Place the mixture into a lined square baking tray (we used a 20cm x 20cm tray) and use the back of a spoon to evenly spread out the mixture. Make sure you spread it right to the edges.
Place the tray into a pre-heated oven at 180 degrees Celsius for 12 to 15 minutes. You want the flapjack to be browning around the edges.
Leave to cool in the tray for 10 minutes. Before placing on a cooling rack. Leave for 20 minutes before cutting into slices.
TOP TIP: Drizzle the flapjack slices in melted dark chocolate to make them extra delicious!