They are filling, but healthy snacks and they're great for a breakfast on the run.
|Daddy couldn't find Cooper's orange belt.|
I used to make flapjacks with butter, but now that Graham is vegan, I tend to make them with dairy free spread and I substitute the honey with agave nectar. It's sweeter than honey and plant based, so more suitable for a vegan diet. I have to say the flapjacks don't taste any different.
Feel free to use butter and honey in this recipe, if you would prefer to.
I do think they could have had a little longer this time though. I took them out a bit early. You want a good golden colour. Don't leave them too long though unless you like a crispy flapjack. Personally I like them to be chewy.
The blueberries in these flapjacks were a triumph. Little pockets of squidged blueberries, in among all the oats and seeds.
Fresh Blueberry Flapjacks
Healthy oaty snacks studded with blueberries, banana and seeds.
- 315g/3½ cups porridge oats
- 100g/½ cup dairy free spread
- 1 large banana, mashed
- 3 tbsp agave nectar
- 125g fresh blueberries
- 4 tbsp flaxseeds (linseeds)
1. Preheat oven to 160c/140c fan/gas mark 3 and line a brownie pan or baking tray with greaseproof paper. I like to use foil backed parchment as it moulds to the pan nicely and is less fiddly.2. In a small pan melt together the dairy free spread and agave nectar, then stir in the mashed banana and set aside to cool.3. Measure the oats into a large bowl, mix in the blueberries and seeds.4. Pour in the cooled wet mixture and stir until well combined. If the mixture seems a little wet, you may add more oats.5. Pour the mixture into your prepared pan and press down with the back of a spoon until even.6. Bake for 25 minutes until golden, but slightly springy to the touch. Leave to cool in the pan. 7. Cut into 16 squares and tuck in.8. Enjoy!
Yield: Makes 16 flapjacks