Refrigerator Flapjacks

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.

flapjacks2

Makes approx 32 pieces

Refrigerator Flapjacks

  • Servings: approx 32 pieces
  • Time: 10mins + 2-3hrs cooling time
  • Difficulty: easy
  • Print

Ingredients

  • 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

Method

  1. Line a shallow baking tray, about 20 x 30cm, with baking parchment.
  2. Put the dates, prunes, bananas, honey, coconut oil and 2 tablespoons water in a food processor and blend to a thick purée.
  3. In a large bowl, combine the oats, cranberries, chopped apricots and seeds.
  4. Stir in the puréed fruit and honey and mix well with a spatula or even your hands.flapjacks
  5. Tip the fruity oat mixture into the prepared tin and gently press it out, getting it as even and level as you can.
  6. 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.

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