Flapjacks go down a storm in our house, I’m wheat free so they fill a much needed gap in my mouth. Now it seem little Kezia is a bit of a flapjack lover. In fact, as soon as she spies the tin I keep them in I get a pointy finger and a sign for “Food Now Mummy”. Cheeky monkey she certainly is.
My usual banana flapjacks use only a small amount of marg, sugar and honey, however with a hungry 1 year old and feeling inspired by a certain brand of raw food bars I decided to try something different. The results are not quite your usual flapjack (due to the distinct lack of sugar, syrup and butter!) but they make a great healthy snack for big and little people and are set to become a regular in our house already. In fact the little one even enjoyed helping me make it.
Well when I say she helped, I mean she ate half of the raisins out of the bowl, stuck her fingers in the banana, stirred the oats around and made holes in the mixture once it had been smoothed into the tray. So much fun!
These are wheat free and if you use gluten free oats they will be gluten free too. Here’s the finished product:
And here is the mess I found later on…
- 400g oats
- 2 handfuls dates chopped very finely in a food processor with enough water to make into a paste
- 2 large or 3 medium mashed bananas
- 1 cup sultanas
- Cinnamon
- Mix it all together, put into a greased and lined tray and bake at Gas Mark 5 for about 35-40 mins.
- Slice it up whilst it is warm and leave to cool (if it lasts that long!).