Healthier peanut butter flapjacks
- Makes 16 flapjacks
- 10 minutes to make, 25 minutes to cook, plus soaking
Gloriously oaty, sticky and sweet, flapjacks are a real favourite. Try this slimmed down recipe for guilt-free indulgence.
- Dairy-free recipes
- 7.6g (1.6g saturated)
- 32g (14.2g sugars)
- 150g pitted dates
- ¾ tsp bicarbonate of soda
- 150g no-added-sugar peanut butter (we used Whole Earth)
- 2 egg whites
- 125g agave syrup
- 250g jumbo oats
- 200g quick-cook porridge oats
- Put the dates in a medium heatproof bowl with the bicarbonate of soda, then pour over 250ml boiling water and set aside to soak for 10 minutes. Drain well.
- Preheat the oven to 180°C/fan160°C/gas 4 and line a 20x30cm brownie tin or baking tray with baking paper.
- In a food processor, whizz the dates, peanut butter, egg whites and agave syrup until quite smooth. Transfer to a large bowl and stir through all the oats until they’re well coated.
- Press the mixture evenly into the prepared tin, then bake in the middle of the oven for 20 minutes until golden and crisp on top. Leave to cool completely in the tin, then transfer to a chopping board and cut into 16 squares.
For an even more nutritious flapjack, add a handful of dried fruit, nuts or seeds with the oats in step 3.
The flapjacks will keep in an airtight container for 3-4 days.
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