Tuesday, 8 September 2015

Health(ier) Flapjacks

Anything oaty, chewy, sweet, syrupy, nutty is heaven to me! Nom nom nom. But flapjack is traditionally very buttery and calorific. Perhaps a great treat after you've run a marathon but not something to eat everyday if you're cutting body fat or generally trying to feel healthy. 

I've tested a few "healthy" versions of this classic traybake and hereby come up with my own recipe that's really easy, not too expensive and much more wholesome. 

Generally speaking add in whatever you fancy, the nuts, seeds and fruit can be substituted for your own personal favourites but I've found these quantities make for a gooey and moreish bake. They also keep really well - wrapped in foil for an on the go pick me up I adore them! 


Image Source https://www.pinterest.com/pin/483081497505771897/ 


INGREDIENTS 

150g Dates (preferably medjool) 

100g Coconut Oil

3 Tablespoons Agave Syrup OR Honey

100g Nuts - I love peacans or almonds in mine chopped nice and chunky

2 Tablespoons Seeds - Pumpkin, Chia and Sunflower are great

50g Raisins, Apricots OR Cranberries - what do you fancy today? 

150g Oats (gluten free great here!) 



METHOD

1. Heat the oven to 190C/gas 5 and grease your square tin with coconut oil or line with baking parchment. 

2. Put the dates into a food processor and whizz up until they are finely chopped and sticking together. 

3. Put you coconut oil, agave syrup and dates into a large pan and heat gently. 

4. Stir until your oil has has melted and the dates are blended in. 

5. Add all the remaining ingredients to the pan and stir until well mixed. Spoon the mixture into the tin and spread level. 

(Try not to eat all the raw mixture, its delicious!) 

6. Bake in the oven for 15mins or until golden brown. 




Send me your snaps if you give them a go! 


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