Flapjack is a childhood favourite of mine and something I often make for my
boys, especially if they have friends over, as it’s always a crowd pleaser.
However, as tasty as flapjack is I’m always conscious of the heavy sugar, butter
and syrup content. It’s fine as a special treat but I wanted to make something
the boys could have as a reasonably healthy after school snack. This is a
healthy version of flapjack not using any refined sugars or fats. The added
bananas are a good source of energy and are high in manganese, potassium,
vitamin B6 and vitamin C, they also aid digestion as they are a good source of
fibre and overripe bananas are rich in antioxidants which is beneficial in
delaying cell damage to our bodies.
It is also a great alternative to banana bread for using up all those over ripe
bananas that are a consequence of the warmer weather!
2 tbsp Coconut Oil
3 tbsp Honey / Maple Syrup
2 tbsp Nut Butter – I used Almond butter but Peanut butter or
Cashew nut butter works just as well
325g Rolled Oats
3 Overripe Bananas
100g Dark Chocolate Chips (optional)
1) Line a 20cm x 30cm shallow tin with greaseproof paper.
2) Over a low heat melt the coconut oil, honey and nut butter, stirring until combined.
3) In a separate bowl mash the bananas and add to the pan.
4) Stir in the oats, making sure they are all coated in the liquid and finally add the chocolate chips, if using.
5) Pour the mixture into the lined tin, pressing down hard.
6) Cook at 170c for 20-25 minutes.
7) Let the mixture cool completely in the tin before slicing.
8) Lift the cooled flapjack out still in the greaseproof paper and slice, you should get about 12/16 evenly sized slices.
This is definitely a cross between banana bread and flapjack, it has a really nice
texture and just the right amount of sweetness for a tasty snack. Two thirds of
the family loved it but it wasn’t a winner for those with a very sweet tooth who
preferred the sugar loaded variety!
Kirsty Wilson Close
Food Styling, Food Writing, Food Lover
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