I Love Greens Healthier Homemade Flapjacks
5th November 2013
As promised to lots of clients and the ladies (and gents) of Babies In Waiting, here is my recipe for some Healthier Homemade Flapjacks. Flapjacks are notoriously high in sugar and fat but with this version you can be sure that you’re getting some good fats from the nuts, seeds and coconut oil, as well as the sweetness of the fruit but with the added benefit of fibre and valuable vitamins and minerals. But remember, anything sweet is still a treat!
Let me know what you think and post pictures of your attempts at making them to our Facebook or Twitter pages!
(Makes 12 flapjacks)
- 150g soft stone less dates
- 100g coconut oil (melted)
- 1tbsp agave nectar
- 50g dried apricots (use organic if possible as they have a better caramel flavour)
- 50g almonds, pecans or hazelnuts
- 3tbsp mixed seeds
- 50g raisins
- 150g porridge oats (use the course cut ones for more texture)
- Heat the oven to 190c / 170c fan / gas 5. Line a shallow, square tin with baking paper.
- Put the dates and apricots into the food processor until they are finely chopped and sticking together in clumps (if your dates are a bit hard and not blending well, add a teaspoon of water)
- Put the melted coconut oil, agave nectar and dates/apricots into a saucepan and heat gently until they ingredients are mixed.
- Chop the nuts in the food processor or by hand
- Add all the remaining ingredients to the pan and stir until well mixed.
- Spoon the mixture into the tin and spread level. If your tin is too big just spread it half-way across. The mixture is thick enough to stay in place.
- Bake for around 15 minutes until golden.
- Cut into 12 pieces but leave in the tin until cool.
- Store in an airtight container or freeze.
Nutritional analysis per portion (51g)
Bye for now
I Love Greens