Mini-Disaster in our house usually means…. there is no flapjack left, we are out of milk, Miss K cannot find a very important item (insert “really not important in the grand scheme of life but a calamity to her”), or a section of the train track has come apart. I quite love the fact that these really are regular disasters in the eyes of my small ones. How simple life can be!
Today’s disaster led to a distraught 2 year old.
1. The flapjack tin was empty
2. There were not enough oats to make more.
Super Mummy to the rescue. I rarely make the same recipe twice anyway 😉
So I adapted my semi-famous banana and sultana flapjack recipe by adding flour. It comes out less of a flapjack and more of an oat bar. Dense, oaty and firm – no crumbly texture here. A really good option to have with a cuppa, for lunch boxes or to feed a snacking child. They are sweet but not too sweet, if you know what I mean. The oats provide that wholegrain goodness, the banana and sultanas pack in the fruit and there is just a hint of honey and butter to bind it all.
It’s falls into that territory of “Is it a flapjack? Is is a cake? It is a bar?”
You know what? I can’t decide but all that really matters is it is healthy and yummy!
- 100g oats (gluten free if needed)
- 100g plain flour (I used a gluten free blend)
- 100g sultanas
- 1 mashed banana
- 2 tbsp honey
- 50g butter
- Mix the dry ingredients together, by hand or in a food processor/stand mixer.
- Melt the honey and butter together in a bowl and then add along with the banana.
- Mix well, I left this for a few minutes in my stand mixer.
- Press into a lined, greased baking tray, cover the top with foil for half of the cooking time to stop the sultanas getting burnt.
- Bake at Gas Mark 5 for 20-30 minutes.