Recently, I started becoming more mindful with how much sugar I consume. I specifically mean white or brown sugar along with avoiding artificial sweeteners. These are found in so many foods that sometimes, just like with cows milk, I wonder why it is so necessary. Well of course sugar can make anything taste better and sweeter and tomatoes benefit from it by becoming less acidic and sour, however, as you may already know, sugar is not entirely good for you. It can attach itself to collagen proteins and cause AGE ( advanced glycation end products) to form, which as the abbreviation suggests, speeds up aging and the onset of wrinkles.
To avoid these side effects, and many more, I have found there are plenty of healthier alternatives such as: maple syrup, agave nectar, date syrup (or just dates) and coconut sugar. For these flapjacks, we have used agave nectar and bananas to provide a sweeter taste.
I wanted this recipe to include a little strawberry jam filling and I was lucky enough to find a brand in Tesco that does not use sugar! I was shocked. I thought I could never eat jam again because in the ingredients list on so many jars of jam, sugar is the number one ingredient and if not, it is somewhere in there. The brand is St.Dalfour and it is a product of France. I have bought their strawberry jam and orange and ginger jam. I am not sure if they have any more but so far, both of them were super tasty )especially the strawberry jam). They used fruit concentrate to sweeten it.
These flapjacks are super filling and they lasted us 2 days. They are perfect to have as a snack when you need a pick me up or as a healthy breakfast. Just 3 slices and you are good to go in the morning.
The texture is slightly crunchy on the outside, and soft but textured on the inside since we used jumbo oats. They were so good!
- 3 ripe bananas
- 350g Jumbo oats
- 60g dessicated coconut
- 50g agave nectar (or maple syrup)
- 1tbp coconut oil
- 1tsp vanilla extract
- Strawberry jam
- Chocolate sauce
- Optional: dried fruit
Start by placing the bananas, agave nectar and vanilla extract into a small bowl and mash with a fork.
Add the oats, coconut oil, desiccated coconut and the mashed mixture into a new and bigger bowl and mix well with your hands or spoon. You can also add some dried fruit and goji berries like we did.
Spread half of the mixture into a square baking tray. Layer it with at least 2 tbsp of jam. Place the second half of the flapjack mixture on top.
Bake for 20-25min at 180 degrees celsius.
Once golden and slightly crispy on the outside, take it out and leave to cool down. We left it in room temperature and then afterwards placed it in the freezer for a few minutes so it can chill even more.
Once the flapjack has cooled down properly, pour over with chocolate sauce or homemade liquid chocolate. Sprinkle some desiccated coconut to decorate.
Hope you enjoy this healthy version of a flapjack and let us know how you found it 🙂