There is nothing nicer than a flap jack with your mid morning tea or coffee and I haven't made them in so long. This recipe is well over due. I class these as a treat as they contain dates but they are not overly rich or sweet so work great for a mid-morning snack whereas some of the other sweet treats on my blog are a little richer and probably more suitable as desserts.
Made with oats and seeds and bound together using a date and cashew nut puree, when baked they are the perfect combination of chewy and crunchy. This recipe makes eight servings, but it can easily be doubled up to make twice that amount if you are batch cooking or making these for a family.
Makes 8 servings.
1/2 cup dates
2 tbsp cashew nut butter
1 tsp vanilla extract
2 cups oats
3 tbsp sunflower seeds
3 tbsp pumpkin seeds
1 tsp ground cinnamon
Pinch of sea salt
Preheat the oven to gas 5/190C. Soak the dates in hot water for 30 minutes and then drain. Add the soaked dates to a food processor or blender along with the 100ml of water, cashew nut butter and vanilla extract. Blend well until the ingredients are broken down and form into a date puree.
In a bowl, mix together the oats, sunflower seeds, pumpkin seeds, ground cinnamon and sea salt. Add the date puree to the bowl and mix well.
Line a small to medium size baking dish with parchment paper and spoon the mixture into the dish. Press firmly into the dish so that the mixture evenly covers the base of the dish. Place in the oven for 25 minutes. Once cooked, remove from the oven and transfer to a wire tray to allow the flapjacks to cool before cutting them into eight flapjacks.