This flapjack is great as a healthy snack alternative to sugary biscuits or as a breakfast on the go. They contain high fibre and no refined sugar. You can also add some flaxseeds to increase omega 3 fats but bake them at a low temperature to prevent the fats from becoming oxidised. Enjoy!
100g butter (or coconut butter), melted
4-6 tbsps maple syrup
275g gluten-free porridge oats
50g desiccated coconut
25g ground almond
2 medium, ripe banana, mashed
1/2 tsp baking powder
1/2 tsp ground cinnamon
a pinch of sea salt
dark chocolate, melted for decoration
Combine the butter and maple syrup in a large bowl, then stir in the oat, coconut, ground almond, cinnamon, baking powder and salt.
Add the mashed banana to the mixture and mix well (add a bit of water if the mixture is too dry).
Transfer the mixture to an 8'' square tin (greased with coconut oil) and bake in the preheated oven at 150 degree C for 20 mins until slightly golden.
Remove from the oven and carefully cut it into 12-15 bars while still hot. Decorate the top with melted dark chocolate and leave until cool completely before removing from the tin.