My recipe for fruit and seed flapjacks using gluten-free oats.
These are an alternative to traditional oat flapjacks. They have no added fat or added sugar.
Makes about 8 portions. If you want more flapjacks, scale up the recipe as required.
- 400g ripe bananas
- 250g gluten-free oats
- 75g sultanas, or raisins, or a 50/50 mix of both
- 1 tsp ground cinnamon
- 35g mixed seeds
- 1 tsp vanilla essence.
- Mash the bananas thoroughly with a fork. Set aside.
- In a large mixing bowl, combine the oats, sultanas, ground cinnamon, and mix.
- Add the mashed bananas, seeds and vanilla essence. The whole mixture should now be a wettish mouldable one.
- Transfer the mixture to a baking dish lined with a baking liner or baking paper. Spread the mixture evenly into the baking dish with a spoon and compact, especially at the corners and edges. Use a wetted dessert spoon to prevent sticking.
- Bake at 170 deg C fan for 35 mins until golden on top. Ovens vary so you may need to adjust the temperature and timing.
- Turn out onto a wire rack to cool. After 10 mins, lightly mark out the portions. After a further 30 mins, cut into portions then leave to cool completely. If you’ve used a baking liner, simply lift out the flapjacks from the baking dish and place on a wire rack.
Nutrition (per flapjack)
- 8 flapjacks, 200 calories per flapjack
- fat 4.3g (0.7g saturated)
- carbs 32.7g
- sugar 13.0g
- protein 5.5g
- fibre 4.9g
- salt neg.