Updated: Jan 16, 2020
If you haven’t already bought one of the superb ‘Bosh’ cook books, this might spur you into action!
Delicious, healthy, no refined sugar recipe to quash the nibbles, refuel during or after exercise or a quick breakfast if you’re running late.
You will need a 20cm x 20cm baking tin, lined with parchment.
Preheat your oven to 180c.
3 ripe bananas
2 tbsp vegetable oil
2 tbsp unsweetened plant based milk
50g maple syrup
75g nut butter (I used smooth peanut)
Pinch of sea or rock salt
1/4 tsp ground cinnamon
25g mixed nuts
200g jumbo oats
50g mixed seeds
45g dark chocolate.. have to admit to using a bit more here!! 😬
Place the bananas, oil, milk, nut butter, salt and cinnamon in a food processor and blitz until you have a smooth batter.
Pour into a bowl.
Roughly chop the nuts then add to the batter along with the seeds, oats and raisins. Stir well to make a thick mixture which you can press into a lined tin.
Bake in the oven for between 20-25 minutes until golden. I like mine slightly ‘gooey’ so opted for just under 20 minutes and were perfect for me.
If you prefer a drier, crisper flapjack then leave in longer.
Remove from the tin but keep on the parchment, you’re about to make a mess! Cut into desired number of portions, I went for 16 bite-sized pieces.
slightly split the portions apart ready for drizzling the chocolate over.
Melt the chocolate in a bowl over a pan of simmering water. Allow to cool a little then using a large metal spoon, gradually do the ‘cheffy’ drizzle over the flapjacks.. have fun and enjoy! 😊💖