I love flapjacks and I am always looking for new and exciting variations. The lower the sugar content the better, as some can be so sweet you feel your teeth are going to fall out when you bite into them. I experimented with this recipe taken from Deliciously Ellas’ book. They work a treat and taste even better and become more moist after a few days. It uses a load of nut butter which can be quite costly but they are so worth it.
360g small organic porridge oats
2 ripe bananas
6 tablespoons of maple syrup
6 tablespoons of nut butter – cashew/almond/peanut
4 tablespoons of coconut oil
1 tablespoon of raisins
1 dessert spoon of sesame seeds
Preheat your oven to 200 celsius.
Mash your bananas in a small bowl with a fork.
In a saucepan add the maple syrup, nut butters and coconut oil. Then add the mashed bananas and simmer until a soft, gooey liquid forms.
Pour the liquid into a large bowl and add the oats and raisins, stirring well until everything is fully coated.
Grease a small square baking tray with coconut oil. Pour the flapjack mixture into the tray and press it down very firmly. The mixture needs to be very compact. I often use the underside of a mug to do this. Then sprinkle the sesame seeds evenly over the top.
Bake for 15-20 minutes in the oven until the edges start to brown.
Leave to cool fully before you cut your flapjack up into squares.