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 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.