Peanut butter flapjacks
- 1 cup pitted dates
- ¾ teaspoon bicarbonate of soda
- ⅔ cup no-added-sugar peanut butter
- 2 egg whites
- ⅓ cup plus 1 tablespoon agave syrup
- 1 cup jumbo oatsoatmeal uncookedX
- 2 cups quick-cook porridgeoatmeal, cookedX oatsoatmeal uncookedX
1 Put the dates in a medium heatproof bowl with the bicarbonate of soda, then pour over 1 cup boiling water and set aside to soak for 10 min. Drain well.
2 Preheat the oven to 180°C/fan 160°C/gas 4 and line a 20x30cm brownie tin or baking tray with baking paper.
3 In a food processor, whiz the drained dates, peanut butter, egg whites and agave syrup until quite smooth. Transfer to a large bowl and stir through all the oats until they’re well coated.
4 Press the mixture evenly into the prepared tin, using a metal spoon dipped in water to smooth the surface. Bake for 20–22 min until golden. Cut into 15 squares, then leave to cool in the tin for 10 min. Transfer to a cooling rack to cool completely.
Nutrition Info (per serve)
Total fat 7.6g
–Saturated fat 1.6g
Dietary fibre 3.8g
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