Flapjack is a classic sweet treat in the UK, it’s simple to make, cheap and is loved by kids and adults. It’s also considered to be healthy by some, it’s probably those oats that do it, but sorry to say a classic flapjack is anything but healthy. It’s very buttery, and has a generous amount of either golden syrup, sugar or honey. I’ve created a version that’s sweetened with dates, and binds together with coconut oil and ground linseeds. Dates are great for pregnant woman to eat in the last trimester as they help soften the cervix. Afterwards in the 4th trimester, dates are a great warming food for women. Either way I love them and love to incorporate them into my food every day. They are an amazing natural sweetener, and I’m happy that my husband takes these flapjacks to work for his mid-morning snack instead of buying a quick sweet alternative from the bakery. The nuts provide a good source of protein, and the second variety below with sesame and cocoa butter is high in iron. They keep really well for at least a week in an air tight container. Perfect for kids lunch boxes too.
Ingredients
100 g Coconut Oil, melted
100 g Smooth Peanut Butter
250 g Medjool Dates, or Dates soaked in a little water for a few hours to soften them up
100 g Wholemeal rolled Oats
100 g Millet Flakes
50 g Buckwheat Flakes
80 g Peanuts, roughly chopped
35 g ground Linseed
1/3 Tsp Salt
1 Tsp Vanilla Extract
100 g Dark Chocolate Chips
Method
Preheat the oven to 170°C. Line a 20 x 25 cm baking tin with greaseproof paper.
In a large bowl put in the oats, millet, buckwheat flakes, nuts, ground linseed, salt, and vanilla extract. Using a blender mix the dates until it becomes a smooth paste. Add the dates, peanut butter and coconut oil and mix well, I use my hands for this. Press firmly into the baking tin and place in the middle of the oven for about 35 minutes until the edges have browned slightly and the top is firm to the touch. Allow to cool completely before slicing into squares.
Sesame and Date Flapjack – an ode to iron!
Ingredients
100 g Cocoa Butter, melted
100 g Tahini
250 g soft or Medjool Dates, destoned
100 g Wholemeal rolled Oats
100 g Millet Flakes
50 g Quinoa Flakes
30 g Sesame Seeds, plus more to sprinkle
35 g ground Linseed
1/3 Tsp Salt
1 Tsp Vanilla Extract
1/2 Tonka Bean, finely grated, or more Vanilla Extract
Method
Prepare the flapjack as in the above instructions. Before placing the flapjack in the oven sprinkle with sesame seeds, pressing them lightly into the mixture. Bake for about 35 minutes and allow to cool before cutting into squares.
Leave a Reply