PEANUT BUTTER PROTEIN FLAPJACKS
I love flapjacks, but shop-bought ones are often laden with huge amounts of refined sugar, bad fats and contain paltry portions of nuts and seeds. Here is a simple, quick no-bake peanut butter protein flapjack recipe which is much tastier, healthier and crammed with goodness. You wont want shop-bought anymore after tasting these! I love to make a batch on Sunday and chill them in the fridge so I have healthy snacks throughout the working week.
These flapjacks are packed with juicy cranberries, crunchy pumpkin seeds, sunflower seeds, nutty flaxseed, protein powder and rolled oats, providing you with slow-release energy throughout the day and maintaining steady blood sugar levels. The nut butter adds depth of flavour and helps these bars stick together.
They make a great morning breakfast bar, a healthy addition to packed lunch boxes, a sustaining afternoon snack and are great as pre-work out energy bars.
- Add tart goldenberries instead of cranberries. These orange tangy fellows are packed with antioxidants and are lovely and chewy.
- Use chia seeds and or poppy seeds and chopped nuts instead of sunflower and pumpkin seeds
- Use cashew or almond butter instead of peanut butter
- 200g pitted dried dates
- 150g dried figs
- 240g rolled oats, gluten-free if required
- 75g almonds
- 30g pumpkin seeds
- 10g sunflower seeds
- 2 tbsp ground flaxseed
- 2 tbsp Unflavoured Pea Protein Powder (soya also works well)
- 40g dried cranberries
- 100ml honey or vegan substitute. eg. agave
- 120g peanut butter (cashew & almond butter also work well)
Line a 26cm X 16cm rectangular baking tray with greaseproof paper and lightly grease with a little coconut oil.
Place pitted dates, figs, rolled oats, and almonds in a food processor, blitz to chop up into little pieces. Pour into a mixing bowl.
Add seeds, ground flaxseed, protein powder (pea and soya both work well) and cranberries. Mix well.
Mix honey and peanut butter together in a small bowl and then add to the seedy date mix. Mix thoroughly with your hands to form a stiff dough.
Transfer and press into the prepared baking tray and set in the fridge for about 20 mins.
Slice up into bars. Enjoy! These keep fresh in the fridge in an airtight container for about 7-10 days.