These flapjacks make a fantastic snack, are great for lunch boxes and go brilliantly with a cup of tea. They are full of fibre and plant protein and are refined sugar-free and also gluten-free. I make various versions of these flapjacks depending on what I have in the cupboards. I sometimes make them with nuts and seeds but mostly I try to cater them for my 19 month old daughter so tend to leave the nuts out.
3 mugs of oats
3 mashed bananas
5 tablespoons of cashew nut butter (I use Meridian or Pip & Nut or you can easily make your own)
4 tablespoons maple syrup
4 tablespoons coconut oil, plus extra for greasing
2 tablespoons of raisins
Preheat the oven to 200°C (fan 180°C).
Mash the bananas with a fork and add them to a saucepan with the maple syrup, nut butter and coconut oil. Allow ingredients to simmer gently on the hob until it liquidises.
Pour the oats and raisins into the mixture and stir well so that they are all covered.
Grease a baking tray with some coconut oil. Transfer the mixture into the baking tray, press down firmly with the back of a spoon or spatula so that it’s tightly compact.
Bake for 15-20 minutes until you see the top slightly browning.
Once cooked, remove from the oven and allow to cool before slicing the flapjacks up. Enjoy with a cup of tea and your feet up!