These flapjacks are such sweet and scrumptious delights.
Sweet with the dates and a little honey, these satisfy a sweet tooth but do not have the traditional golden syrup, honey, butter and caster sugar in them.
Perfect for pudding, a snack or I like to have mine with some yoghurt.
Macros per serving
Calories 279, Protein 6.08, Carbs 49.08g, Fiber 5.16g and Fat 5.92g
- 400g Destoned Medjool Dates (I bought mine in Marks and Spencer)
- 100g Cashew Butter ( I bought mine in Marks and Spencer)
- 1/2 Cup Of Water
- 75g Runny Honey
- 350g Gluten Free Porridge Oats
You will need:
- Pre Heated Oven 160C Conventional / 140C Fan
- Food Processor
- Scales / Measuring Cups
- Lined Square Brownie Tin
Line your brownie pan
Weigh out your dates and cashew butter
Place the dates and cashew butter in blender. Add your water.
Blitz until smooth
Add your honey to pan
Add your date mix to pan. Stir in well over a medium heat until ingredients completely combined
Add your oats to pan
Stir in until completely combined and all oats coated
Spread evenly in your tin
Pop in middle shelf and bake for 30 – 35 minutes
Bake until golden. Leave in tin for 15 minutes and then divide into 12.
This keeps well in an airtight container for 4 days.