I felt a little put on the spot a few days ago, I was asked on Twitter for a healthy flapjack recipe and I realised I didn’t have one to call my ‘own’.
So I did what any other self-respecting blogger would do.
Stuffed a few spoonful’s of peanut butter whilst staring into space…
You mean you’d do something different?
Like experiment on Sunday afternoon to create a health/balanced flapjack? Which I then smoothed in peanut butter and taste tested as a use not to help with housework..
I do hope I’m not alone with that little confession…
Anyway, this flapjack is free from butter, golden syrup and any additives that come from shop brought varieties, it freezes well and provides perfectly balanced energy.
*Makes 8 slices
50g Mixed nuts/seeds
50g Dried fruit
25g Desiccated coconut
30g Nut butter
45g Agave nectar (can sub honey/maple syrup – Add more if you prefer it sweeter)
50ml Nut milk
Pre: heat your oven to 180 degrees and line a small tray with greaseproof paper and set aside for later.
In a large mixing bowl place all the dry ingredients and mix thoroughly, the next step is to add in the milk, nut butter and agave nectar and mix again until everything is combined.
Pour the mix into your tray and smooth over with the back of a spoon to ensure a smooth top and neat finish to your flapjack.
Bake in the oven for 20 minutes (or until slightly brown on top) – Allow to cool, slice and serve.