Apple & date flapjacks
|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|
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.
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.