Anything goes Flapjack


A healthy sexy little something for the treat tin.

20150331_113822You’ll need:

  • 50g of unsalted butter
  • 3 tbsp of manuka honey
  • 1/2 a tsp of golden syrup
  • 200ml of hot water
  • 1 over ripe mashed banana
  • 300g of rolled oats
  • 55g raisins
  • 90g flaked almonds
  • 85g Omega sprinkles (‘Neal’s Yard Wholefoods’ from Holland and Barrett ingredients: pumpkin seeds, sunflower seeds, golden linseed, brown linseed, sesame seeds)
  • 125g of yoghurt coated apricots
  • 125 of milk chocolate coated apricots
  • 2 tbsp Maca powder (found in any good health/whole food store)
  • 2 and 1/2 tbsp of Milled Linseed (I use ‘Harvest Morn’ from Aldi with blueberries and raspberries)

The how to:20150331_124235_Richtone(HDR)

  1. Pre-heat oven to 160°C.
  2. Grease a baking tray.
  3. Heat the butter, honey, golden syrup in a small pan until melted. Add the mashed banana and hot water to your delicious looking mixture.
  4. Remove from heat, tip the oats and everything else into the saucepan. Combine until entire mixture is coated. If you find it’s looking a little too dry add a LITTLE BIT more hot water. I mean in teeny tiny amounts so you don’t drown it.
  5. Pour into baking tin and level the surface making sure the oats are tightly compact. Bake for about 50 mins until golden.
  6. Leave to cool in the tin. Cut into pieces to serve or store in an airtight container in the fridge. They will keep for up to 4 days.


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