Last weeks flapjacks went down so well at school!! I'm happy to say they've all been eaten and enjoyed! Here's the recipe as requested....
This recipe is gluten free, vegan friendly and is refined sugar free too. So if you’re looking for a healthier alternative you should definitely make some.
Time to prepare: 15 minutes
Time in the oven: 10 - 12 minutes
You will need...
150 g dates (pitted) (1 cup)
100 g agave nectar/honey (1/2 cup or 3 heaped tablespoons)
2 tablespoons coconut oil (35 grams)
200 grams of oats (gf) (2 cups)
1/2cup of seeds. I used a mixture of Chia seeds and Sunflower Seeds 1:3.
1/2 tsp coconut oil for greasing
How to create...
First, heat up the dates, agave nectar/honey and coconut oil in a saucepan on the hob for 5 - 10 minutes (this smells so yummy).
While this warms up, turn on the oven to 180' gas mark 5 and grease your baking tray.
Then, pour the date mixture into a food processor and blend until smooth.
After that, mix in the remaining ingredients until evenly covered ... add a little more honey/agave nectar depending on your mixtures togetherness.
Press the mixture into your baking tray.
Cook in the oven for 10 - 12 minutes (until slightly golden on top).
Allow to cool and chop into bite size pieces. I store mine in the fridge for up to a week ... that's if they last that long.
This recipe is plant based, gluten free, dairy free, refined sugar free, vegan and is full of wholesome goodness. All the ingredients I use I try to use organic, local and fair trade where possible and necessary but it’s up to you to choose what you want to us
Nibble on them for brekkie, lunch, pudding or as a sweet snack.
Did you know...
Oats may play an important role in improving satiety (the feeling of fullness) and supporting general digestive health (1), making them a great basis for you food creations.