If you are in need of an energy fuelled sweet treat then this flapjack is just the thing for you. Sports clients and busy mums equally love it as it is so quick and easy to make and it can be frozen. Personally I freeze it in individual portions and then take one out in the morning and by mid morning it has defrosted.
Oats are a slow release carbohydrate and can help to lower cholesterol levels. Along with being packed full of fibre they contain a number of minerals including magnesium, manganese, selenium and zinc.
Ingredients:
- 300g oats (or gluten-free oats)
- 50g sunflower seeds
- 50g pumpkin seeds
- 200g dates (chopped finely in a food processor with splash of water)
- 2 medium bananas, mashed
- 100g sultanas
- 3tbsp honey
- 200g rhubarb, orange and ginger compote
Method:
- Mix all the ingredients, except the rhubarb, together and stir well
- Put half of the mixture into a greased and lined try, push it down firmly
- To make the rhubarb compote place 200g rhubarb in a pan with the juice and zest of 2 oranges and 1cm root ginger, grated. Cook until the rhubarb has broken down but not too runny
- Put the rhubarb compote on top so that it is a layer on top of the flapjack mix
- Add the remaining mixture and press down so that the rhubarb is in a layer in the middle of the flapjack
- Bake for about 45 minutes at gas mark 5
- Slice whilst warm and leave to cool
One thought on “Healthy Rhubarb Flapjack – Vegan”