This delicious no added sugar flapjack came about whilst I was trying to find snacks to feed my toddler. I wanted something that could also be eaten at breakfast. As she is going through a phase of only wanting to eat fruit for breakfast and then having a meltdown because she is so hungry!
These flapjacks are vegan and can be made with gluten-free oats if required.
I use dates to add sweetness, fibre and a number of different vitamins and minerals to these flapjacks. Dates have a low glycemic Index (GI), so some studies suggest that they can help to stabilise blood sugar levels.
Whilst coconut oil is high in saturated fat it is solid at room temperature. This helps to bind the flapjack ingredients together instead of using syrup. It also adds a bit of extra sweetness and flavour. I consciously didn’t want these to be low fat as I want them to help fill my daughter up.
I have used rhubarb and orange compote as they go together really well and rhubarb is currently in season. As we come into apple season you can simply replace the rhubarb compote with stewed apples.
Flapjack Ingredients:
- 100g coconut oil
- 1 tsp vanilla essence
- 12 dates
- 280g oats
- 200g rhubarb and orange compote
Method:
- Pre heat the oven to 180°C
- Make a rhubarb and orange compote, here is a recipe if you need it
- Chop the dates in a blender until they are finely chopped
- Gently melt the heat the coconut oil until it is just melted
- In a bowl combine the coconut oil, dates, vanilla essence and oats until well mixed
- Place half of the mixture into a small baking tray, pressing it down firmly
- Put the rhubarb compote on top and spread evenly
- Cover the rhubarb with the remaining oat mixture and press down firmly
- Bake for 25 minutes. Leave to cool and then slice
If you enjoyed this recipe then why not check out my other healthy snack recipes here
