I’m a bit of a sucker for flapjacks and am always eager to try new recipes. They are a great fuel for cycling but are invariably held together with sugar, syrup and butter so when this recipe arrived using coconut oil, egg and banana to bind the ingredients I just had to give it a try. I adjusted the original ingredients and the result was a very pleasant surprise, not too sweet and cut up into 65g bars are ideal for the jersey pocket.
300g of porridge oats
150g self-raising wholemeal flour
60g coconut oil (melted)
60g Demerara sugar
1 tablespoon peanut butter
1 teaspoon vanilla essence
1/2 teaspoon baking powder
pinch of salt
80g dried Lerida figs (chopped and soaked in water )
To Make The Flapjacks
Mash the bananas and add the sugar, oil, egg and peanut butter. Mix well until completely combined, add the vanilla essence, salt and baking powder and blend together.
Add the porridge oats and flour and mix thoroughly before finally combining with the sultanas and figs.
Put the mixture in a 200mm square cake tin lined with baking parchment and smooth out the mix.
Bake at 160c (fan oven) for approx 25 minutes.
Allow to cool and then cut into squares. Can be individually wrapped with cling film or kitchen foil and frozen.