I love a flapjack. They’re portable, delicious and very cheap to make using basic wholefood ingredients. A ripe banana is ideal for this recipe, but not essential. You can also feel free to swap in a different kind of nut/seed butter, I’m sure the results would be just as tasty. Oat flour is essentially oats that have been blasted in a food processor to a powder. I find this really helps the consistency of the flapjack, removing the need for unecessary butter or syrup. Slather a square with almond butter for a decadent dessert. You can thank me later.
Banana and honey flapjacks
Preheat the oven to 180C and line a baking tray. Add 100g oats and 50g oat flour to a mixing bowl. Add in 60g sultanas and mix together.
Put 2tbsp coconut oil, 2tbsp honey, 3tbsp almond butter and one mashed banana into a saucepan. Melt together gently over a low heat until a smooth mixture has formed.
Pour the saucepan contents into the dry ingredients and stir well to combine. Push the mix onto the baking tray, making a rough square shape and pressing down to compact. Not too much pushing, around 1cm high.
Bake for 15 minutes, then check. The flapjacks are ready when they are lightly brown on top. Leave to cool on a cooling rack before cutting into squares with a sharp knife.
Sometimes I like to have Nakd bars as my afternoon snack at work, but more often than not, a home-baked, wholefoods treat truly brightens my day more than a shop bought one ever could (sorry Nakd!). What’s your favourite sweet to have with a cup of afternoon tea? And what’s your beverage of choice? I want to hear all about it.