Banana flapjacks

Banana flapjacks

Squidgy, chewy, comforting – these are everything flapjacks should be – but healthier! They contain far less sugar than the ready-made kind, and of course when you make things from scratch, you know exactly what you’re getting – real food, with no nasty additives.

Feel free to further reduce the sugar in these by using less brown rice syrup or honey than stated – the banana and raisins add a nice sweetness by themselves.

Makes 24 squares

You will need:

• 2 cups (200g) jumbo oats
• 3 tbsp (around 50g) raisins
• 1/2 cup (70g) pumpkin seeds
• 2 tbsp natural, salted, smooth peanut butter (We use Meridian)
• 2 tbsp coconut oil or good quality butter (We use Lucy Bee coconut oil)
• 2-3 tbsp brown rice syrup or honey
• 3 ripe bananas, mashed

Method:

1. Grease or line a small baking tray and heat the oven to 150c.
2. In a large bowl, mix together the oats, raisins and pumpkin seeds.
3. Place the peanut butter, coconut oil and brown rice syrup or honey in a small pan and warm for about two minutes, stirring, until melted.
4. Add the melted mixture to the oats with the mashed banana and give everything a good mix until well combined.
5. Spoon into the baking tray, smooth out the surface, and bake for 45-50 minutes until golden brown.

These are good for up to 5 days in an airtight container stored in a dark, cool place. Or freeze for up to 3 months.

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