Healthyflapjacks Recipes
HEALTHIER FLAPJACKS
A healthier version of traditional fruit and nut bars packed with seeds, oats and agave syrup - perfect for snacking and lunchboxes
Provided by Good Food team
Categories Snack, Treat
Time 30m
Yield Makes 12
Number Of Ingredients 8
Steps:
- Heat the oven to 190C/170C fan/gas 5. Line an 18cm square tin with baking parchment. Put the dates into a food processor and blitz until they are finely chopped and sticking together in clumps.
- Put the low-fat spread, agave syrup and dates into a saucepan and heat gently. Stir until the low-fat spread has melted and the dates are blended in. Add all the remaining ingredients to the pan and stir until well mixed. Spoon the mixture into the tin and spread level.
- Bake in the oven for 15-20 mins until golden brown. Remove and cut into 12 pieces. Leave in the tin until cold. Store in an airtight container.
Nutrition Facts : Calories 190 calories, Fat 8.2 grams fat, SaturatedFat 1.3 grams saturated fat, Carbohydrate 23.6 grams carbohydrates, Sugar 15.8 grams sugar, Fiber 3.2 grams fiber, Protein 4.4 grams protein, Sodium 0.1 milligram of sodium
HEALTHY FLAPJACKS
Make and share this Healthy Flapjacks recipe from Food.com.
Provided by Sherrie-pie
Categories Bar Cookie
Time 35m
Yield 18 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 180C/350F/gas 4.
- Grease a 30 x 25cm (12in x 9in)baking tin.
- Melt the honey with the butter.
- Pour this over the rolled oats, almonds and sunflower seeds, sesame seeds and dates.
- Mix well and spoon into the baking tin. Bake for 2- 25 minutes until golden brown.
Nutrition Facts : Calories 253.9, Fat 14.9, SaturatedFat 6.9, Cholesterol 26.7, Sodium 83.8, Carbohydrate 27.8, Fiber 3, Sugar 13.4, Protein 4.9
HEALTHY SUPERFOOD FLAPJACKS
Great for quick tasty breakfast or a mid morning snack, low in sugar, low gi and packed full of nutrients and antioxidants.
Provided by emmalousmurth
Time 35m
Yield Makes Squares
Number Of Ingredients 10
Steps:
- Preheat your oven to 180C/160C fan Gas 4 and grease a shallow 7" square tin/pan.
- Put the dates in a small pan with about 4 tablespoons of water and heat gently, stirring, until they form a stiff paste. If it's looking a little dry add more water and heat a bit more.
- Whilst that's happening you can measure out your oats in a separate bowl and add the pumpkin seeds, sunflower seeds, blueberries, spices and roughly mix them all together.
- Put the sugar, syrup, honey and butter into another large saucepan and heat gently, stirring to melt it all together. Add the oat mix and date paste then mix well.
- Press into your tin/pan and bake for about 25 minutes or until set and light golden brown. Cut into squares when warm but leave to cool in the tin.
- Store in an airtight container and use within a week, although I seriously doubt they'll last that long!
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