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Rebel Recipes banana, date and walnut flapjacks
Flapjacks are a great snack for any time of the time. You could also have them for breakfast or dessert, which makes them a deliciously versatile baked good.
Niki Webster from Rebel Recipes has created a flapjack recipe that is an alternative spin on the classic, with a healthy twist.
Nutrition: per serving
Calories
236kcalProtein
4gTotal fat
14gSaturates
8gFibre
2gCarbs
22gSugar
11gIngredients
3 really ripe bananas, mashed
2 cups oats
½ cup seed mix - Flax, sunflower and pumpkin seeds
½ cup walnuts
5 medjool dates, pitted
¼ cup water
ā cup coconut oil, melted
2 tbsp crunchy peanut butter
Toppings: Nuts, seeds, dried fruits, coconut.
Method
1
Pre heat the oven to gas mark 5/190o
2
Mix all the dry ingredients in a large bowl & add the mashed bananas.
3
Add the dates to a mini chopper with a little water and blitz to a paste.
4
Heat the coconut oil, date paste & peanut butter in a saucepan over a low heat until combined.
5
Add the wet mix to the mixture & stir well until everything is combined (this shouldn’t be too wet).
6
Line a baking tray with grease proof paper & spread the mix on top, around an inch thick. Top with seeds.
7
Bake for 20 minutes.
8
Remove from the oven, leave to cool slightly & then divide into squares.
