I absolutely love the soft texture and spices of these flapjacks, they’re delicious!
Flapjacks are one of my favourite snacks but most are full of refined sugar or other ingredients that aren’t good for you so swapping them out for these is a great choice.
My favourite way to eat them is slightly warmed, so either a few minutes out of the oven or else gently heat them up a little before tucking in will give the best results.
Nourishing gingerbread flapjacks
I used molasses in this recipe as it’s a key ingredient in traditional gingerbread recipes due to its rich flavour, it’s also a highly nutritious sweetener containing good amounts of copper, iron and chromium, however not many people tend to use it because of the intense liquorice like flavour, but when you mix it in the right quantities with other flavours you can get the best of both worlds. It is very affordable and in all big shops but if you can’t get your hands on it then you can use barley malt (contains gluten) or honey etc but obviously the flavour won’t be as traditional.
Recipe (makes 6 flapjacks)
-1 medium banana (100g flesh)
-1 medium egg (or chia* egg if vegan)
-45g runny almond/cashew butter
-2 Tbsp milk of choice
-1 Tbsp oil
-1 generous Tbsp molasses**
-2 Tbsp raisins/currants (soaked)***
-1 tsp Ceylon cinnamon
-2 tsp ginger powder
-100g (1 cup) oats
-55g (1/2 cup) quinoa flakes (or more oats)
-½ tsp baking powder
Notes
*Mix 1 Tbsp chia seeds with 3 Tbsp (45ml) water, stir & leave for 10min to set
**can sub barley malt/honey but molasses helps give an authentic gingerbread flavour
***Soaking the fruit prevents it from absorbing moisture from the mix and making the end result too dry so don’t skip this step
Directions
1-Preheat oven to 160C and soak the raisins in water (and make chia egg if using vegan version)
2-Mash the banana and egg together in a bowl then mix in the nut butter, oil, milk and molasses
3-Next, stir in the dry ingredients then drain and add in the raisins and give it another stir
4-Add the mix into a small lined rectangular baking tray
5-Bake on the top shelf for 18mins (time this carefully to avoid over baking) then leave to cool slightly before cutting
Store extras in an air tight container in the fridge for up to 4 days
