SUGAR-FREE FLAPJACKS (OAT BARS)
Prep time: 10 mins Cook time: 15-20 mins Makes 16 squares 200g porridge oats 100g dried stoned dates, chopped 30g desiccated coconut 50g walnuts, chopped 30g pumpkin seeds, plus extra for sprinkling on the top 30g sunflower seeds, plus extra for sprinkling on the top 100g butter 3 tbsp honey 1 tsp vanilla essence 2 ripe bananas, mashed Preheat oven to 175C and grease a 20cm square baking tin. Gently melt the butter and honey either in a saucepan or in the microwave. Leave to cool. In a large bowl, mix the oats, dates, coconut, walnuts, pumpkin and sunflower seeds together. Add the vanilla and mashed bananas to the melted butter and honey, and then pour into the dry ingredients. Mix thoroughly. Press the mixture firmly into your tin and sprinkle over the extra seeds. Bake for 15-20 mins until golden on top and it’s coming away from the sides of the tin. Take out of the oven and, while it’s still warm, use a knife to score where you will cut. Leave in the tin to cool before cutting. Variations:
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AuthorHi, I'm Joanna from Clean Well-Being. Archives
December 2020
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