Super Seed Flapjacks
Dairy free, Gluten free, Refined sugar free, Vegan, Vegetarian
Flapjacks have to be the ultimate in simple yet satisfying snacks. These ones are packed with protein, calcium, healthy fats, zinc, vitamin E and low in sugar. Nutritious and delicious!
Flapjacks are super simple to customise and flavour as you like. I added a mixture of seeds, dates and almond flour. You can vary what fruits, nuts and seeds you use – I just used what I happened to have in the cupboard that needed to be used up, just keep the quantities vaguely the same.
Many flapjack recipes can be quite crumbly and fall apart easily. I find that by adding a bit of milk to the recipe really helps to hold them together. You should also use fine rolled porridge oats rather than jumbo ones which will help to stop them from crumbling.
Flapjacks are very quick and easy to make, though you do have to wait for them to cool completely before you remove them from the tin or they will fall apart.
Ingredients
2 cups porridge oats
1/2 cup ground almonds
1 cup mixed seeds (pumpkin seeds, sesame seeds, flaxseeds, sunflower seeds)
1 cup finely chopped dates
1/2 cup plant based milk (I used oat)
4 tbsp coconut oil
3 tbsp maple syrup
Method
Preheat the oven to 160C. Grease a 23cm/9in rectangle tin and line with baking parchment.
Mix together the oats, almond flour, dates and seeds in a large bowl.
Place the coconut oil, maple syrup, milk in a pan over a low heat. Heat, stirring occasionally, until melted and smooth.
Pour the mixture into the oats. With clean hands mix all the ingredients until thoroughly combined, there should be no dry patches.
Tip the mixture into the prepared tin, spread it out level and press down firmly until well compacted.
Bake for 30 – 40 minutes until set. Leave to cool completely then turn out and re-slice. Store in an airtight container for up to 10 days.
