These flapjacks are a great way of using up over ripe fruit. They are a delicious option as a snack , healthy treat or even for breakfast! You can make many different variations by replacing the fruit with dark chocolate chips & chopped hazelnuts or dried berries & seeds, the choice is endless and they are so much better than the sugary filled shop bought ones! All natural ingredients here . This recipe requires coconut oil, so please invest in a good organic one as the cheaper version are just full of additives.
2 tbsp Chia Seeds
4 Medium Ripe Pears, peeled and mashed
1 Medium Banana, mashed
2 Tbsp Maple Syrup
2 Tbsp Almond Butter
2 Tbsp Coconut Oil
Thumb size piece of fresh ginger, grated
1 tsp ground nutmeg
optional: 25g Dark Chocolate (minimum 75%)
- Preheat your oven to 160C (fan). Grease and line an 8x8in baking tray with baking paper.
- In a bowl mix the oats and chia seeds. Microwave the coconut oil and the almond butter, roughly 30-40 seconds and stir until they are well mixed together. Add the maple syrup and mix. Pour this mixture into the oats and chia seeds and give it a good mix, making sure they are well coated.
- Add in the mashed pear, banana, ginger and nutmeg and give it a good mix around. The mixture should be wet and stick together when pressed.
- Put the mixture into the baking tray, pressing down to ensure it’s tightly packed and even. Place in the oven and bake for 50-60 minutes, it should have turned golden on the top.
- Leave to cool in the tin and if using the chocolate, melt it in the microwave for 30-40 seconds and drizzle over the top. Then cut into squares and enjoy!
These can be stored in an air tight container in the fridge for up to 3 days or wrap individually and freeze.
This recipe makes 9 flapjacks.
226 calories, carbs 37g , fat 6.6g, protein 4.7g (per serving)