I’ve been working on flapjack recipes for a long while now, and I never seem to get them right. Trying to make them too “healthy” doesn’t work. In all honesty the oats need the sugar to stick together well. However, this recipe has a much lower sugar content than many flapjacks out there. It also contains plenty of nutrients from the seeds, banana, oats and sultanas. And, most importantly, it’s delicious.
I wanted a recipe that is suitable for everyone – vegans, coeliacs, dairy free – and that was low in sugar and saturated fat too. I think I’ve finally nailed it. Luckily I’ve had some really positive feedback on this recipe from friends and family but I’d love to hear what my readers think too, so please give it a go and send me your comments.
Peanut Butter Flapjack
Ingredients:
- 250g Rolled oats
- 150g smooth, no-added sugar peanut butter
- 130g of golden or maple syrup
- 1 mashed banana
- 4 tbsp sultanas
- 1 tbsp flaxseeds
- 1 tbsp pumpkin seeds
Method:
Pre heat the oven to 190℃.
Add the peanut butter to a pan and very gently heat so it’s a little runny.
Whilst the PB is heating, add all other ingredients to a bowl and mix together well. Once it’s more fluid, add the peanut butter to the rest of the ingredients and mix well.
Grease a baking tray with a little oil and then press in the mixture. Bake in the oven for around 15 minutes and then take the flapjack out and allow it to harden a little. Avoid overcooking.
I love to serve flapjack with a few dollups of plain yogurt which helps to add some dairy into the mix. There are also some great soya yogurts out there for Vegans to include too.
Disclaimer:
Huge thanks to WholeEarth for sending me their peanut butters and allowing me to try out some delicious recipes using their products. They haven’t paid me or asked me to write this post, but they were keen to see some of my recipes ideas using their latest innovations!
