This flapjacks are perfect as a breakfast on-the-go or as a snack. There is no added sugar here, so you might need to get used to it, but once you do, you cannot stop snacking on them! They are gluten, sugar and dairy free therefore also guilty free. In Chinese Medicine Dietary they are slightly damp forming, due to its banana and oil content, so eat with caution if you suffer from bloating, tiredness, abdominal distention, sinus or phlegm problems and fluid retention.
Ingredients for 16 pieces:
4 very ripe bananas
110ml sunflower oil or coconut oil or half and half
400gr gluten free porridge oats
1 avocado, mashed
100gr of either sultanas/ dried cranberries/ dates/ currants
- The bananas need to be quite ripen, otherwise the flapjacks will be a bit dry and also not very sweet, so you may need to add more dried fruits for sweetness and a bit more moisture in the form of extra coconut oil, avocadoes or nut butters
- Preheat oven at 350 or 175 celsius.
- Mash the bananas and avocado with a fork or potato masher in a large bowl
- Add the oil and mix with an electrical whisker for a couple of minutes
- Add the oats and the dried fruit of your choice
- Place the mixture on a rectangular tray, covered with greaseproof paper
- Distribute evenly the mixture on the tray and press down with the back of a spoon and smooth it all out
- Place in the oven and cook for 35-40 minutes or until golden brown at the edges
- Once cooked, take out of the oven and cut into pieces while still hot, so that they keep their shape
- You can also add nuts or ground almond, but the nutritional value will go up
NUTRITIONAL VALUE PER PORTION | |
energy | 203.3 |
fat | 9.2 |
of which saturated | 1.1 |
carbohydrates | 26.3 |
of which sugars | 7.4 |
fibre | 3.6 |
protein | 4.9 |
salt | 0.0 |
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