I am hugely fond of flapjack. I like to think of it as finger-food porridge, the sort you can eat cold. And since porridge is so good for you, therefore so is flapjack.
I’ve been taking good-sized chunks with work for lunch – I can’t be doing with making sandwiches every morning. With flapjack, I make a big batch at the beginning of the week and then grab a bit before I go. I try to make it a bit healthier by using treacle and dark brown sugar, but even so, I’m still aware that it could be better. (I’d say ‘guiltily aware’ except I try not to associate foods with guilt or virtue. I just enjoy my food and eat as best I can.)
So this week, I dug out a recipe I found a few years ago for a no-added-sugar flapjack recipe. That, and I had a bunch of bananas sitting in the fruit bowl, for some reason not being eaten. Just ripening.
It’s a nice recipe, easily adapted.
The basic recipe is 2-3 ripe bananas, smooshed, 80ml olive oil, 2 cups of oats, and a splash of vanilla extract. Mix it all up and let it sit for a few minutes, then bake for about 20 mins at 175C.
I chucked in some glace cherries, candied peel, and desiccated coconut.