31/07/2016

Baking flapjacks, no gluten, refined sugar or dairy required

I never liked over-ripe bananas... in fact I don't even like ripe bananas, I tend to like them quite green. But lately I'm discovering a great number of uses for over-ripe bananas. All in the form of gluten free dairy free baking recipes, which means I can indulge in them as part of my new healthy lifestyle. And the best bonus? My children love them! Today Little Monsieur and I made some super easy flapjacks, and I really mean super-easy: 10 minutes prep, 20 minutes baking, done.




For about 20 portions, you'll need:
- 2 over ripe bananas
- 2 tbsp agave syrup (or maple syrup, or honey)
- 4 tbsp almond butter
- 3 tbsp coconut oil (plus a little bit more for greasing)
- 1.5 cup oats
- 1 tsp vanilla powder
- a sprinkling of dessicated coconut

By the way, you can add a scoop of protein powder to the mix to make these super charged for after your workout sessions, I didn't for these because I wanted to be able to serve them to my children.

Preheat the oven to 180C. Then literally it's so easy my five-year old can do most of it...


Mash the bananas to a puree. Mix with all the other ingredients into a saucepan, except the oats. Simmer for about five minutes, until everything melts together (I know, the colour and consistency is a bit odd... but stick with it, the result is worth it). Add the oats towards the end, just to allow them to soak in the puree. After a few minutes spread on to a flat-ish greased tin, and on to the oven for 20-25 minutes.

Leave the tin to rest and cool for 10-15 minutes whilst you melt some dark chocolate (or cocoa nibs if you're avoiding all things dairy!), then just drizzle liberally over the cold cake. Let it cool, and finally portion out the flapjacks and serve with your favourite drink!



Bon app├ętit!

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