It might be January and we might all be watching our waistlines but that doesn’t mean food has to be dull. These flapjacks are a delicious healthy treat. Perfect after a workout..or well anytime really. Created for us by @gingervegan winner of the Health Blogger Community Awards 2018 !
Ingredients
MAKES 10-15
250g Wholegrain porridge oats
120ml Maple syrup
100g Medjoul dates
100g Almonds
85g Dried cherries
80g Coconut oil
60g Coconut sugar
35g ‘Very Vanilla’ Protein Powder
1/2-1 tsp salt
Method
Chop the almonds into rough pieces.
Place on a baking tray and bake in the oven at 180C, stirring from time to time, until just beginning to colour. Transfer to a large bowl.
Spread the oats out onto two baking trays and bake as you did for the almonds, stirring from time to time. Transfer to the bowl with the almonds.
Roughly chop the dried cherries and dates. Stir into the oat mixture. Stir in the protein powder and salt.
In a small pan melt together the coconut oil, sugar and maple syrup. Let boil for 2-3 minutes, then pour over the mixture in the bowl and stir well.
Transfer to a lined baking dish. Place a piece of baking paper on top and press down firmly all over. You can use the side of a glass to do this. Place in the freezer to set.
Remove from freezer and cut into squares, then store in an airtight container either at room temperature or in the freezer.
Tip: if making for eating before or after exercise then use 1 tsp salt, otherwise 1/2 tsp is fine.
Makes 15 oblongs or 10 smaller squares.
