These flapjacks, really are even tastier than the unhealthy sugar-loaded flapjacks you buy from the supermarket. Something I’ve always disliked about flapjacks is how dry they can be, but these are sticky, gooey and taste very indulgent, whilst of course, being totally healthy! Instead of beastly refined sugars, I use a combination of dates and almond butter to make these flapjacks so sweet. It also holds them together and creates the incredible stickiness. Dates are my go-to natural sweetener because unlike sugar or refined syrups, you attain a wealth of vitamins, minerals and fibre, which helps to balance blood sugar levels, meaning the fructose content does not create a sugar spike, so common with most sweeteners. Almond butter really enhances the divine caramel flavour of the dates, and adds a great source of protein and Vitamin E, which is a powerful antioxidant that protects your cells from damage, as well as supporting and maintaining a healthy head of hair and glowing skin. A true beauty food!
For this recipe I use regular oats and not gluten-free oats, as they naturally don’t contain gluten – but if your highly intolerant or have celiac disease check the packaging, or buy gluten-free oats, as they can often be cross-contaminated in the factory or the field they’re grown in. This means they will contain traces which is dangerous if you’re very allergic. But if you’re like me and avoid it for health purposes, then normal oats are absolutely fine! I also add the dry mixture a mixture of nuts and seeds, cashews and sunflower seeds are my go-to, but you can experiment with any combination that takes your fancy! But do be warned, of course, they will taste a little different!
When I make these healthy treats for my friends and family, they’re often gone within the hour!! So.. if you’re making them for a few people, I would definitely suggest making two times the batch!
1 cup dates (I love medjool dates!)
1 cup of water
1/2 cup runny almond butter
1.5 cup oats/ gluten-free oats
1/2 cup cashews
1/2 cup sunflower seeds
Preheat the oven to 160 degrees Celcius. Start by adding the dates and water to a saucepan, bring to the boil and simmer until soft. Add the water and dates to your blender/ food processor and blend until a smooth syrup. Pour into a mixing bowl with 1/2 a cup of runny almond butter.
In the same food processor, add all the dry ingredients – oats, cashews and sunflower seeds – Pulse until very finely chopped, you don’t want it to turn into a flour, and you don’t want it to be too crunchy, a happy medium!
Add the dry mix to the bowl with the date and almond butter mixture. With a wooden spoon vigorously combine until its completely mixed and every piece of the dry mix is coated.
Spoon onto a baking tray, lined with parchment paper. you want the mixture to be around 1 inch high.
Place in the preheated oven and cook for around 20 minutes.