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Dr Clare Bailey Mosley: Super Seeded Flapjacks

20 minutes
Prep time 10 minutes | Cook time 20 minutes | Makes 16 | Per serving 189cals | Protein 4.7g | Carbs 13.1g

[object Object]When the kids were young, I made mounds of flapjacks, with gallons of golden syrup, which is essentially refined sugar with water.

Yes, they were popular, but with a few simple tweaks, such as adding seeds for extra fibre and protein, they still wolfed them down. Michael enjoyed making these simple, fibre-rich treats, with slow release sugar from the dates.

Extracted from The Fast 800 Favourites published by Short Books, £26.00. Photography by Smith & Gilmour. Pre-order here
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Method

1. Preheat the oven to 190°C/Fan 170°C/Gas 5 and line a 18cm square tin with non-stick baking paper.

2. Combine the oats and seeds in a mixing bowl.

3. Place 1 tablespoon of water in a small pan over a gentle heat. Add the diced dates, then use the back of a spoon to soften them and make a paste.

4. Add the butter or coconut oil, honey, cinnamon and a generous pinch of salt to the pan, then bring to a gentle simmer.

5. Stir the date mixture into the oats and seeds until coated. Press the mixture firmly into the prepared tin and bake in the preheated oven for about 15–20 minutes until golden.

6. Remove from the oven and leave to cool before cutting into 16 squares.

COOK’S TIP: The flapjacks will keep in an airtight container for up to 7 days.

AIR-FRYER TIP: Preheat the air fryer to 170°C, if needed. Prepare the flapjack mixture as above, then cook in the air fryer for 15 minutes until golden.

Ingredients

200g rolled oats
200g mixed seeds
15 soft pitted dates, diced (about 115g)
125g butter, cubed, or coconut oil
2 tbsp honey
1 tsp ground cinnamon

Additional

Preheat the oven to 190°C/Fan 170°C/Gas 5

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