Hi folks, I hope you’ve all had a wonderful week. The sun is finally starting to get its act together and has been beaming down all day on my little corner of the world. It’s also the longest day of the year today and unlike some of my friends who have headed down to Stonehenge to welcome the the summer solstice in, I too was awake to watch the sun rise on the longest day of the year, although not out of choice. So it literally is the longest day of the year and it feels like the longest day too. After my matcha shot did nothing to fuel me for the day, I resorted to umpteen cups of coffee to see me through the morning along with these rocket fuel banana and date flapjacks which have definitely helped.
This is the second batch I’ve made in a little over a week which says a lot…… THEY’RE DELICIOUS. I had a very overdue pregnant friend pop in last week for a taste test and if they past I was supposed to put the recipe up last week but life and my kids took over and so I’m a little late to post this week. I’m not really that keen on flapjacks, I’ve always found them to be too sweet and too buttery but these delicious morsels contain zero butter and zero refined sugars, sweetened naturally with the dates and bananas and with just two tablespoons of honey for the entire batch.
They’re packed full of oats, chia seeds, sunflower seeds and gogi berries.
I mentioned earlier that these flapjacks are like rocket fuel when it comes to energy boosting goodness and the plan was to blast that baby out.
Thankfully my beautiful friends baby was born four days later on fathers day. YAY!!!!!!! Do we have any mums to be out there due this month? Give us a shout in the comments below.
Happy Summer Solstice you beautiful lot and happy baking.
The Pregnancy Pantry x
Banana and Date Flapjacks
- 200 Grams Rolled Oats ( Gluten Free if required)
- 2 Medium sized ripe bananas
- 100 Chopped and pitted dates
- 50 grams Ground Almonds
- 100 grams sunflower seeds, gogi berries, chia seed mix ( you can mix this up with your choice of seeds and nuts
- 2 tbsp Runny Honey / Maple Syrup
- 1 tsp Cinnamon
- 90 Grams Dark 85-90% Chocolate
- 3 tbsp Desiccated coconut
- 1 .Preheat oven to 180°C and grease and line a 12 x 12 inch tray-bake tin
- 2. Soak the dates in boiling water for 5 minutes
- 3. Combine the oats, seeds, nuts and cinnamon in a large bowl
- 4. Drain the dates and add with the banana and honey to a blender and blitz up completely until the mixture is smooth.
- 5. Add the date and banana mixture to the oat mix and stir completely until everything is combined.
- 6. Spoon the mixture into your prepared tray bake tin and smooth down with the back of a metal spoon and place in the middle of the oven for 20 minutes.
- 7. In the meantime Break chocolate and place into a heatproof bowl. Sit over a pan of barely simmering water (a bain marie) and allow the chocolate to melt, stirring occasionally. Once melted, leave to one side until needed.
- 8. Once the Banana and Date bars have cooked, remove from the oven and leave to cool completely, spoon over the melted chocolate and with a spatula or knife smooth the chocolate over the top and sprinkle with the coconut. Place in the fridge to let the chocolate set before slicing. These will keep in an air tight container for a week, although I guarantee they won't last this long. Enjoy x