I’ve adapted this recipe from Hugh Fearnley-Whittingstall’s River Cottage website (which, by the way is a fantastic cooking show to watch that focuses on fresh, local and home grown produce). They are high in complex carbohydrates, protein, fibre and numerous vitamins and minerals, and would make a great on-the-go snack or quick breakfast, both of which I’ve covered in previous posts.
Makes approx 32 pieces
- 100g pitted dates
- 100g prunes , stoned removed if necessary
- 2 ripe or slightly over-ripe medium bananas, peeled
- 150g honey
- 2 tablespoons coconut oil
- 325g medium porridge oats, or jumbo oats
- 100g dried cranberries
- 100g dried apricots, finely chopped
- 25g LSA (Linseed, Sunflower and Almond)
- 25g pumpkin seeds
- 25g sesame seeds
- 25g sunflower seeds
- Line a shallow baking tray, about 20 x 30cm, with baking parchment.
- Put the dates, prunes, bananas, honey, coconut oil and 2 tablespoons water in a food processor and blend to a thick purée.
- In a large bowl, combine the oats, cranberries, chopped apricots and seeds.
- Stir in the puréed fruit and honey and mix well with a spatula or even your hands.
- Tip the fruity oat mixture into the prepared tin and gently press it out, getting it as even and level as you can.
- Put the tray in the fridge for 2–3 hours to allow the flapjack to set, then turn out on to a board and slice into bars.
Keep in a plastic container in the fridge and eat within a week.