August 24, 2016 MariaCantillonMurphy 2Comment

We’re big fans of flapjacks in our house. I had been making oat flapjacks for years as a healthy snack for our elevenses. Lately I have been craving them so I came up with this recipe. They taste pretty good too! They are perfect as a breakfast food or as a snack when you have a hankering for something sweet. A great way to use up over-ripe bananas instead of the usual banana bread which can get boring.

flapjacks3

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Healthy Flapjacks - Grain, Gluten, Dairy & Refined Sugar Free
A delicious flapjack recipe perfect for breakfast or as a healthy snack.
Prep Time 5 minutes
Cook Time 25 minutes
Servings
Ingredients
  • 1 1/2 cup (225g) Blanched Almond Flour
  • 2 Ripe bananas
  • 2 heaped teaspoons Almond butter
  • 1/2 cup (75g) Raisins
  • 1 tablespoon Coconut oil (for greasing)
Prep Time 5 minutes
Cook Time 25 minutes
Servings
Ingredients
  • 1 1/2 cup (225g) Blanched Almond Flour
  • 2 Ripe bananas
  • 2 heaped teaspoons Almond butter
  • 1/2 cup (75g) Raisins
  • 1 tablespoon Coconut oil (for greasing)
Instructions
  1. Preheat the oven to 160°C fan/180°C electric/ 350°F or gas mark 4.
  2. Place all the ingredients (except the coconut oil) in a large bowl and mix together.
  3. Grease an ovenproof dish with a small amount of coconut oil and place the mixture inside, mashing down with a spoon and fork. Cover with tin foil so the flapjacks don't burn.
  4. Bake for 20-25 minutes, checking them after 20 minutes to make sure they don't burn. They are done when they are slightly darker around the edges.
  5. Allow to cool for at least 15 minutes in the dish before cutting into squares. These will keep in an airtight container for a few days or in the fridge for up to a week.
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