|350 g g||porridge oats porridge oats|
|3 - 5 tbsp tbsp||honey honey|
|4 tbsp tbsp||coconut oil coconut oil|
|30 g g||pistachio pistachio|
|30 g g||dried cranberries dried cranberry|
|2 tsp tsp||cinnamon cinnamon|
Banana bread flapjacks
These tasty and filling flapjacks by food blogger Jemma Andrew-Andiamah (CeleryandCupcakes.com) are a great treat for lunch boxes. To make this a vegan recipe, swap the honey for golden syrup.
- Preheat the oven to 180ºC/160ºC fan/gas mark 4 and line a non-stick tray with greaseproof paper.
- In a large bowl, mash 3 bananas and add the oats, honey, coconut oil, nuts, cranberries and spices. Stir together until everything is well combined.
- Pour the mixture into the tray and pat down with the back of a spoon until smooth. Slice the remaining banana into 9 pieces and press these evenly across the top of the flapjack mixture.
- Bake for 15 - 20 minutes, or until golden brown. Allow to cool completely before cutting into 9 even squares.