These energy dense flapjack snacks are great for an after training snack. If you want to make them gluten free make sure you use certified gluten free oats. Rolling the mix into balls makes this version of the flapjack more robust so you can take them to the gym without them disintegrating into sticky crumbs.
Dry ingredients
• 330g jumbo gluten-free oats (certified gluten-free)
• 100g dates (or prunes) (roughly chopped)
• 200g raisins
• 150g mixed seeds (e.g. sunflower, pumpkin, hemp, linseed)
• 100g mixed nuts crushed (e.g. walnut, almond, cashew)
Wet ingredients
• 200g dates
• 2 over-ripe bananas
• 3 tbsp tahini
• 1 tbsp cocoa powder
• 150g honey
• 2 tbsp coconut oil
Method:
1. In a food processor blitz the wet ingredients into a smooth paste.
2. In a large bowl mix together the dry ingredients.
3. Add the paste to the dry ingredients and mix well.
4. Using your hands form the mixture into balls (about the size of golf balls)
5. Cool in fridge for 3 hours.
6. Store in fridge in an airtight container for up to a week or freeze for up to 2 months.
Calories 230 Kcal
Total Fat 10.2g
- Saturated Fat 2.5g
- Polyunsaturated Fat 4.4g
- Monounsaturated Fat 3.5g
Carbohydrate 30.0g
Protein 6.0g
Fibre 2.6g
Salt trace
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