I made some flapjacks in the morning before we set off. The perfect snack for a walk, they're easy to carry and give you a much needed burst of energy, plus they are quick to make, which is always a good thing.
I made this batch vegan, so Graham could have some, even though he was staying home to do some work. I used dairy free margarine and maple syrup instead of butter and honey. I also decided to add some dried pineapple into the mix as I had a few bags of Urban Fruit leftover from another recipe. I chopped them up with scissors, which was far easier than chopping them with a knife.
The walk started off great and both dogs were really well behaved. We had such fun and the flapjacks were happily scoffed. Unfortunately the weather deteriorated into a cold drizzly sleet, so we all went home wet, muddy and freezing.
Here's a wee video of my two wee boys getting wet and muddy.
Pineapple, Banana and Chocolate Flapjacks
A chewy moist flapjack made with oats, dark chocolate, dried pineapple, maple syrup and banana. Suitable for vegans
- 100g/¼ cup dairy free margarine
- 5 tbsp Maple Syrup
- 315g/3½ cups porridge oats
- 1 banana, mashed
- 100g dried pineapple, chopped
- 100g dark chocolate, broken into small chunks
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 margarine. Let it cool a little then stir in the mashed banana and maple syrup3. Measure the oats into a large bowl, mix in the pineapple and chocolate.4. Pour the wet ingredients into the oats 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 10-25 minutes until golden, but slightly springy to the touch. Leave to cool in the pan. 7. Cut into 16 squares and enjoy!
Yield: 16 flapjacks