I'm SO over the moon with how these turned out. Scrumptious bites of healthiness! These have zero gluten and, if you eradicate the chocolate on top, they're also zero refined sugar. I'm a chocolate monster sooo....chocolate had to be in the equation somewhere. I need something to work for in the gym right?
I got William loving flapjack! Oh how he mumbled and grumbled when I said I was making these healthy flapjack bars - but HA! He caved, tried one and went back for more!!
It's a flapjack triumph!
I made 2 batches of these to get the recipe just peachy for you all. The first batch with milk choccie & the second with dark and a little more ripened banana & butter.
I have a confession. Completely off point, but this blog post is in fact me procrastinating cleaning the bathroom...I live with two boys....and I swear to god they have more beauty products than I do...what is that about? They have the tiniest amount of hair on their head, yet there are at least 4 pots of hair wax/putty, whatever it may be, on the window sill. Boys are weird.
I will get round to cleaning the bathroom....
after I've written this post. And then had lunch. But I recorded Made In Chelsea soooo.....oh also there's a 60% off sale at New Look ...bathroom you're going to have to wait ;)
2 really ripe bananas
200g gluten free oats
75g coconut oil or butter
1tsp vanilla extract
1 big bar choccie of choice
What to do//
Preheat oven to 170 degrees C (fan).
Soak your dates in a bowl of 100ml boiling water and leave for 10 minutes.
Melt coconut oil/butter in saucepan on a low heat.
Pour your dates & water, melted coconut oil/butter, banana & vanilla extract into a blender. Blend.
Into a large mixing bowl, tip in your oats and blended mixture. Stir until all the oats are covered.
Grease or line a baking tray- approx 20cm x 20cm or equivalent, and pour in mixture until evenly spread with a smooth top.
Bake for 25 minutes and leave to cool.
In a bain marie melt your choccie. Pour over cooled flapjack and don your patient cap because you're going to have to wait for the choccie to harden before cutting it into bars or bite size chunks.
2nd batch >>
I took a tin of these to one of my bezzie's housewarming and only crumbs remained at the end of the night. Thumbs up !
Do you have any gluten free desserts you love? I'd love to try them out.
Did you catch my first Gluten Free Food Journal post?
For more leaning towers of baking, try these Gooey Banofee Cookies