This is a really great recipe for a healthy flapjack that you don’t need to feel guilty about for having that second slice! Taking just under an hour to make and bake, it’s fabulous as a dessert, snack or breakfast. It’s also dairy free, gluten free and can be made nut free by swapping almond milk for soya or rice milk – so everyone can join in the flapjack fun!
- 2 cups medjool dates
- 250ml almond milk
- 2/3 table spoons of honey (or alternative sweetener e.g agave nectar, golden syrup)
- 2 bananas
- Sprinkle of cinnamon
- 250g oats
- Pre-heat an oven to 180⁰C and flour a baking tray (use an olive based spread for dairy free diets).
- Rinse and chop the dates into small chunks.
- Place in a pan along with the almond milk and honey and slowly bring to the boil, stirring occasionally to stop the dates sticking to the pan. Allow to simmer on a low heat for 10 mins (the almond milk should turn a light brown colour). Tip: for a sweeter flapjack add more honey.
- After simmering remove from the heat and allow to cool.
- While the mixture is cooling, peel the bananas and dice them into chunky squares. Slice a few circles for decorating.
- Put the oats into a bowl and mix in the cinnamon, chopped bananas and date sauce. We like to put the date chunks in too, but you can leave this out if you prefer a less dense flapjack. You probably won’t need all the date sauce either, just mix enough in to give all the oats a generous coating. The whole thing should be a fantastically sloppy mess by now!
- Flour your baking vessel of choice (use an olive based spread for dairy free diets), spoon in the mixture, decorate with banana circles and then bake until golden brown on top (about 25-30 mins). Then enjoy!
If you have leftover date sauce you can use this to make a sticky toffee sauce by adding golden syrup (or a healthier sweetener!). Or, add banana and coconut cream to make a delicious dairy free ice cream (you’ll need to take it out of the freezer and mix every hour or so to keep it smooth).