I have been wanting to make a healthy flapjack replacement for ages, but flapjacks are my absolute favourite, and I was worried that they could never been as good without masses of golden syrup and butter, but both Rosie and I were seriously over-excited with these. They are so much better than we ever imagined, and are the perfect cross between flapjacks and granola bars – sweet enough to satisfy any craving, but healthy enough to make a guilt-free breakfast on the go! They are amazingly sweet considering they have no added sugar, and can easily be made gluten free if you would rather.
I expected this batch to last us a few days, but when they turned out even better than expected (and then a friend I bumped into invited himself and his friend for dinner) I knew it was never going to happen! Because they are so quick and easy to make, it really doesn’t matter, and they use fairly standard store cupboard ingredients, so they can always be knocked up in a hurry. I very nearly made them with a layer of raw chocolate on top too!
Not only are they super healthy, raw, nut-free, sugar-free and delicious, they also make such a good snack on the go, as they are so easy to transport and don’t leave any crumbs behind. It can be so difficult trying to find healthy food and snacks that aren’t all prepackaged, with hundreds of ingredients that you can’t even pronouce, so I like to make enough flapjacks for the week, so that they are ready and waiting if I need to eat on the move.
1 cup of raisins
1/2 cup of coconut oil
1/2 cup of sunflower seeds
1/2 cup of pumpkin seeds
1/2 cup of dried apricots, chopped
2 cups oats
1 tbsp ground flax
Blend raisins and coconut oil until a smooth paste forms. Remove mixture from the blender and mix in a bowl with the oats, dries fruit and seeds. Press into a lined backing tray and put in the fridge for an hour or so to firm up, then slice and serve!