|no flour, no sugar, no butter and very delicious.|
The lack of flour, sugar and other nasties makes these flapjacks first choice over any shop bought or commercially produced version. They are satisfying, tasty and just-right on the sweetness scale for me.
I eat them mid morning alongside some berries or as post workout fuel.
Sticky Seed Flapjacks*
(these are high in fat so even though it's good fat, I made this recipe into 20 portions)
175g (1 cup) chopped, pitted dates
450ml (2 cups) water
150g (1 cup) raw cashews
150g (1 cup) raw hazelnuts
300g jumbo rolled oats
150g raw pumpkin seeds
150g raw sunflower seeds
475g (1 1/3 cup) agave syrup or runny honey
75g (1/2 cup) mixed raw sunflower, pumpkin and sesame seeds for the topping
Place the dates and 22ml of the water in a pan, bring to the boil and simmer until dates are soft. Transfer to a blender, whizz to a paste and put into a large mixing bowl.
Put cashews and hazelnuts into blender with remaining water and blend to a smooth cream. Add to the bowl with the dates.
Place oats, pumpkin seeds and sunflower seeds into food processor or blender and roughly chop, add to teh bowl with the agave syrup or honey and mix thoroughly (serious forearm work required).
Transfer to a baking tray lined with parchment and spread to a thickness of 1-2cm. Sprinkle with the mixed seeds and bake for 2o minutes until golden.
Leave to cool and slice.
*Recipe from 'Honestly Healthy' by Natasha Corrett and Vicki Edgson
The original recipe calls for hazel nuts and cashews but I replaced some of the cashews with walnuts as they are a rich in omega-3 and help to lower cholesterol. Find out more about nut nutrition