Tuesday, 2 September 2014

Baby flapjacks


50ml coconut oil, 1 banana, 150g oats, 75g mixed seeds (I like pumpkin, linseed, poppyseed, sunflower and flax seeds) 1 tsp vanilla essence, 50g dried fruit (I like cranberries & apricots but figs, raisins & dates are also great.)
Makes: 12 Preparation: 45 minutes

I adore flapjacks and granola for the same reason - the smell and flavour of those gorgeous toasted oats. Absolutely mouthwatering.
As a follow on from my baby breakfast muffins, which are sugar free and very low in fat, these flapjacks are also baby friendly in that unlike traditional flapjacks which are full of butter and syrup, these are bound by banana and coconut oil and stuffed full of glorious seeds and dried fruit instead of things that will make your kids hyper and unhealthy. So if you or your kidlets fancy a sweet treat that travels well then these will not disappoint.

1) Culinary coconut oil is usually solid at room temperature, so melt it gently in a pan to return it to liquid form and stir in the vanilla essence.

2) Mash the banana with a fork, or puree in a food processor and whisk into the oil until it has been fully incorporated. If you have an extra sweet tooth you can add a little honey too but it really doesn't need it if your banana is ripe.

3) Stir in the oats, dried fruit and seeds and allow to rest whilst the oven pre-heats to gas mark 5.

4) Rub a little of the coconut oil around your baking tray to grease it, then press the mixture firmly into the tray ensuring that it is packed as tightly as possible to allow it to bind fully in the oven and not fall apart when cut into bars.

5) Bake for 30-40 minutes, or until golden brown, then carefully turn out onto a cooling rack (it should just slide off the tray but if you've used a deep one, try putting the cooling rack over the top and just flipping it over) and slice into bars whilst still warm. Once cool they can be eaten or stored for up to a week.

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