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WHOLESOME FLAPJACK

Joanne Iceton
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Servings 16 squares (20 x 20cm baking pan)

Ingredients
  

  • 2 tbsp. nut butter e.g. peanut, almond, cashew etc. preferably smooth
  • 50 g butter/coconut oil
  • 3 tbsp. honey/maple syrup
  • 2 ripe bananas mashed
  • 1 apple grated
  • 250 g oats
  • 200 g dried fruit chopped if needed (I used a combination of apricots, dates and raisins)
  • 100 g mixed seeds optional

Instructions
 

  • Oven 160c
  • Melt the nut butter, butter/coconut oil and honey or maple syrup (either in a microwave in short bursts or in a pan over a medium heat).
  • Mash in the banana thoroughly until there are no lumps then add 100ml water. Stir in the remaining ingredients to make a kind of batter consistency.
  • Pour into a grease/lined 20 x 20cm baking tin then bake for 50 - 60 mins until the edges are golden and the centre has set.
  • Leave to cool fully in the tin otherwise it will just crumble if cut when hot. Due to the fruit content, these flapjacks are best kept in the fridge for up to 5 days.

Notes

The base for this flapjack is a lot looser than traditional flapjack and more like a 'batter', which is why it takes longer to cook
You can also sub 100g of the dried fruit for 100g chopped chocolate (dark chocolate contains more antioxidants).