Treats come in all shapes and sizes, and if you’re a flapjack enthusiast then this recipe is ideal for you.
You might seek great pleasure in the mouthful of the globules of butter slipping down your throat, meshed with the gummy sugar and oat combination, and you may perceive that that’s why you’re totally into flapjacks as a general rule.
Not always true.
You don’t need the butter, the sugar or any of that bad stuff to make a completely decadent, gooey flapjack that’s just as good as any shop-bought version. Seriously.
Try out my recipe below if you’re looking to control your IBS with good wholesome foods, or are simply looking to keep a watchful eye on your calorie intake. You can make loads of these in a great big batch, slice ‘em up and take them anywhere and everywhere with you – perfect for beating those midday cravings that might have been documented with bad decisions before 🙂
- 500g gluten-free oats
- 5 ripe bananas
- 100ml good quality olive oil
- 80ml honey
- 3 egg whites
- 100g chopped nuts
- 50g sunflower seeds
- 50g sultanas
- 1 tsp cinnamon
- 1 tsp ginger
Need the ingredients in cups? Check out this easy cups to grams convertor to help you out.
- Preheat your oven to 180 degrees and line a baking tray with greaseproof paper or butter its base.
- Peel and mash your bananas until pureed.
- Mix together the oats, oil, honey, egg whites, nuts, seeds, sultanas and spices in a large mixing bowl.
- Throw it all into the prepared baking tray, ensuring the mixture is flattened. Do this with a spoon, but don’t press too hard or else you’ll have a crunchy and not chewy flapjack.
- Bake for around 20 minutes in the middle of your oven. Keep an especial eye on the seeds if they’re baking near the top as they are prone to burning.
- Cut into squares whilst still hot and leave to cool.
- Now you’re good to go! Yum yum!