If you’re trying to reduce the amount of ultra-processed foods in your diet, but still want to enjoy the occasional sweet snack with a cup of coffee, then this is the recipe for you!
These flapjacks are packed with plenty of gut-healthy oats, quinoa, flaxseed, banana and collagen. Although they’re not refined-sugar-free, they contain far less than most supermarket flapjacks.
Ingredients (makes 9)
150g porridge oats
25g quinoa flakes
25g desiccated coconut
30g butter
25g almond butter (I use Meridian)
30g caster sugar
1 ripe medium banana, mashed
2 TBSP maple syrup
2 TBSP ground flaxseed
30g 70% dark chocolate chips (optional)
Method
- Line a 20cm by 20cm dish with baking paper and set the oven to 175°C.
- On a low heat, melt the butter, almond butter, syrup, and sugar in a saucepan and put to one side.
- Add the mashed banana.
- In a separate bowl, mix together the oats, quinoa flakes, coconut, collagen, flaxseed, and chocolate chips (if using).
- Mix the wet and dry ingredients until well combined.
- Transfer to the lined dish and press down with a spatula (this keeps them from falling apart).
- Bake for 18 – 20 mins, or until golden.
- With a sharp knife mark the surface into 9 squares, allow to cool then divide into separate portions.
Nutritional info (per approx 45g serving)
| Kcal | 199 |
| Fat (Sat fat) | 9.7g (4.5g) |
| Carbohydrates (of which sugars) | 19.5g (5.5g) |
| Protein | 5.7g |
| Fibre | 2.3g |
| Salt | 0.09g |
Another recipe you might like to try – Healthy homemade granola 🙂
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