Blueberry & Dark Chocolate Flapjack
Dessert is back on the menu with these delicious flapjacks! This recipe is suitable for the low FODMAP diet.
Blueberry and dark chocolate flapjack
Makes: 12 large portions Nutritional breakdown per portion: 225kcal, 6g protein, 11g fat, 22g carbohydrate Fibre per portion: 4.5g
Ingredients
- 300g jumbo oats
- 2 tbsp flaxseed
- 2tbsp pumpkin seeds
- 2 tbsp chia seeds
- 50g roughly chopped walnuts
- Pinch of salt
- 1 tsp cinnamon
- 70g blueberries
- 25g dark chocolate chopped
- 2 bananas, mashed
- 2 tbsp olive oil
- 1 tbsp maple syrup
- 2 tbsp almond butter (or peanut butter)
How to make
- Pre-heat oven to 180 C.
- Combine the dry ingredients in a large bowl.
- In a separate bowl mix the mashed bananas with the olive oil, maple syrup and almond butter. Then add to the dry ingredients bowl and stir well until there are no dry oats visible.
- Line an 8” baking tin with baking paper. Press down flapjack mixture into the tin using a fork then place in oven and bake for 35 minutes.
- Once cooled cut into 12 flapjacks or 18 smaller sized. Store in a sealed container in a cool place for a day or two, then transfer to the fridge. If there are any left by then!
