Name: Apple & date flapjacks
Prep time: 7 min
Cook time: 15 min
Total time: 22 min
Yield: 5 servings
Cuisine: Baking
Ingredients: 600 g wholewheat flour; 3 tbsp baking powder; 2 tsp bicarbonate of soda; 3 tbsp coconut sugar; 150 g flapjack mix; 1 tbsp chia seeds; 2 1/2 tbsp water; 1 cup oat milk or almond milk; 1 tsp ground cinnamon; 1 apple peeled and grated; 1/2 cup dates chopped

Recipe Disclaimer

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Ingredients (11)

Dry flapjack mix

600 g	wholewheat flour
3 tbsp	baking powder
2 tsp	bicarbonate of soda
3 tbsp	coconut sugar

Batter

150 g	flapjack mix
1 tbsp	chia seeds
2 1/2 tbsp	water
1 cup	oat milk — or almond milk
1 tsp	ground cinnamon
1	apple — peeled and grated
1/2 cup	dates — chopped

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Method:

Mix the dry flapjack mix ingredients together and store in an airtight container.

Stir the measured dry mix, chia seeds mixed with water and the oat or almond milk together until smooth.

Stir in the cinnamon, apple and dates. Add an extra splash of oat/almond milk or apple juice to moisten the mixture if necessary.

Heat a non-stick frying pan and lightly coat with cooking spray or a little coconut oil.

Drop tablespoonfuls of batter into the pan.

Cook for 1 minute and then flip to brown the other side.

Layer the flapjacks onto a platter or individual plates.

Serve with a dollop of coconut yoghurt, a drizzle of maple syrup or, better still, mixed berries.

NOSH NOTES

Delicious things to add to your flapjack batter:

Omit the cinnamon, apple and sultanas and instead serve as part of a savoury brunch with grilled brown mushrooms and rosemary roasted cherry tomatoes.
Use raisins, currants, chopped dates or dried cranberries instead of sultanas.
Instead of drizzling maple syrup over the flapjacks, make a mixed berry purée and spread it over the flapjacks for extra sweetness with added nutrients.