Project Description

This is another version of my flapjacks – great for travelling through airports and on long car journeys and service stations where there is often ‘ nothing to eat’.

Dry ingredients

200g walnuts
200g dates
200g jumbo oats (gluten free if necessary)
100g flaked coconut
2 tbsp each, flaxseed, chai seed and sunflower seeds
1/4 tsp himalayan salt

Wet Ingredients

3 small or 2 large very ripe bananas
2 large eggs
1 eating apple roughly chopped skin on
2 clementines, peeled or 1 small orange peeled and pips removed
100g coconut oil

Preheat oven to gas 5 or 190C

Lightly oil and line a shallow tin approx 35cm x 20 cm with baking parchment, leave a bit over the sides for easy removal.

Add the dates and walnuts to your food processor bowl and process until they resemble rough breadcrumbs. Tip into a large bowl.
Add the oats, coconut and seeds and salt mix well.

Put the bananas, coconut oil, eggs, clementines and apple into your food processor bowl and proicess until smooth.
Pour onto the dry ingredients and mix well.

Spoon into your tin and smooth and level.

Bake for 35 – 45 minutes or until nicely browned. Cool in the tin for a few minutes, then remove with the paper to your board /surface and cut into wedges, remove the paper and then cool on a cooling rack.

I like to keep a few in a air tight container on my counter for a few days and freeze the rest.