The summer break means lots of snacks required to feed hungry children! I wasn't sure if these could be deemed a true 'flapjack' as they don't contain the traditional triumvirate of oats, butter or golden syrup; however, my daughter bit unto one and declared them to be exactly like a flapjack so who am I to argue?
These soft and chewy bars are free from grains, nuts and refined sugar. They are quite sweet though in light of the dried fruit and banana - hence their popularity with the kids. Pulse mixture minimally in the food processor for a more coarse textured bar (which I prefer) or more thoroughly for a finer textured bar without whole seeds.
Substitute the sultanas for raisins or unsweetened dried cranberries, or feel free to add a handful of chocolate chips to make a variety of bars to last the summer long.
Fruit and Seed Coconut Flapjack Bars
Grain-free, Gluten-free, Refined Sugar-free, Dairy-free, Nut-free
Makes 16
Ingredients:
1 cup (85g) unsweetened dessicated coconut
1 cup (65g) unsweeted toasted coconut flakes
3/4 cup (110g) sunflower seeds
1/4 cup (40g) pumpkin seeds
1 cup (125g) soft pitted dates
1/2 cup (75g) unsweetened sultanas (or raisins/ cranberries)
1 medium ripe spotty banana (125g), peeled
1 tbsp date syrup
4 heaped tbsp tahini
1 tsp vanilla extract
big pinch coarse sea salt
Instructions:
1. Preheat oven to 180 degrees celsius, 356 degrees farenheit.
2. Line a brownie tin (or square/ rectangular cake tin) with baking parchment.
3. Add all ingredients to food processor and pulse/ process until mixture comes together (pulse minimally for more coarse texture; longer for finer texture).
4. Transfer sticky mixture to prepared tin and evenly press the mixture out.
5. Bake in preheated oven for approx 20mins, or until lightly browning on the edges.
6. Remove from oven and allow to cool completely in tin on wire rack before slicing.
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| Fruit and Seed Coconut Flapjack Bars |
These soft and chewy bars are free from grains, nuts and refined sugar. They are quite sweet though in light of the dried fruit and banana - hence their popularity with the kids. Pulse mixture minimally in the food processor for a more coarse textured bar (which I prefer) or more thoroughly for a finer textured bar without whole seeds.
Substitute the sultanas for raisins or unsweetened dried cranberries, or feel free to add a handful of chocolate chips to make a variety of bars to last the summer long.
Fruit and Seed Coconut Flapjack Bars
Grain-free, Gluten-free, Refined Sugar-free, Dairy-free, Nut-free
Makes 16
1 cup (85g) unsweetened dessicated coconut
1 cup (65g) unsweeted toasted coconut flakes
3/4 cup (110g) sunflower seeds
1/4 cup (40g) pumpkin seeds
1 cup (125g) soft pitted dates
1/2 cup (75g) unsweetened sultanas (or raisins/ cranberries)
1 medium ripe spotty banana (125g), peeled
1 tbsp date syrup
4 heaped tbsp tahini
1 tsp vanilla extract
big pinch coarse sea salt
Instructions:
1. Preheat oven to 180 degrees celsius, 356 degrees farenheit.
2. Line a brownie tin (or square/ rectangular cake tin) with baking parchment.
3. Add all ingredients to food processor and pulse/ process until mixture comes together (pulse minimally for more coarse texture; longer for finer texture).
4. Transfer sticky mixture to prepared tin and evenly press the mixture out.
5. Bake in preheated oven for approx 20mins, or until lightly browning on the edges.
6. Remove from oven and allow to cool completely in tin on wire rack before slicing.
This turned out exactly like your picture, and it tastes so good! And I love that your recipe includes weight measurements, I always convert my recipes to weights as I find it so much more consistent. Thanks for sharing this!
ReplyDeleteSo happy you made and liked these Alyce! And such a simple recipe to make right? Do let me know if you try anything else from my blog x
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