Its a busy time of year. As everyone seems to be running around buying presents & making last minute preparations, you can find us in the kitchen - baking treats and drinking hot chocolate by the fire. These flapjacks are perfect for busier times.... they're simple to make, really delicious & are equally perfect as an afternoon treat or breakfast on the go.
A few weeks ago we were sent some natural malt extract by Potter's Herbal, which goes perfectly in this recipe. Made using pure barley extract, this is a great substitute for refined sugars and also gives a delicious flavour to the flapjacks. If you don't have this, feel free to use honey or maple syrup instead!
Ingredients (Makes 12)
2 cups of rolled oats
1 cup of seeds (we use a combination of sunflower & pumpkin)
2 tablespoon sesame seeds
3/4 cup of raisins or sultanas
1 cup desiccated coconut (unsweetened)
1/4 cup of coconut oil
3 tablespoons of malt extract (could be substituted with honey or maple syrup)
3 ripe bananas
2 tablespoons of chia seeds (mixed with 8 tablespoons water)
1/3 teaspoon of salt
1. Preheat your oven to gas mark 5.
2. In a cup, thoroughly mix together the chia seeds with 8 tablespoons of water & set aside.
3. In a small pan gently melt the coconut oil. Then in a small bowl, thoroughly mash the bananas.
4. In a mixing bowl combine all the other ingredients, drizzle in the malt extract using a spoon and mix well. Then mix in the melted coconut oil, chia seed gel and the mashed bananas.
5. Now using your hands press out the mixture onto a greased medium sized baking tray. We normally make them just under an inch thick.
6. Cook in the oven for 25 minutes or until nicely golden on the top. Allow to cool slightly, then cut them up into squares and enjoy!
(Optional tip: For extra deliciousness, after cutting up, you can spread them individually on a larger baking tray and cook for another 5-10 mins so they are even more caramelized)