Make a batch of these nutrient-dense nibbles to ensure your day has a healthy start, no matter how busy the morning gets.
Makes 12
100g coconut oil
20g sunflower spread
130ml sunflower oil
2 ripe bananas, mashed
2 tsp pure vanilla extract
140g xylitol
60ml agave syrup
1 tbsp date syrup
Good pinch of sea salt
150g raisins
100g pumpkin seeds
500g rolled oats
60g pecans
100g dried apricots, chopped
Method
1 Preheat oven to 180°C/160°C fan/gas mark 4. In pan, heat coconut oil, sunflower spread, sunflower oil, bananas, vanilla, xylitol, agave syrup, date syrup and salt till spread melts. Whisk till smooth.
2 In a bowl, combine the raisins, pumpkin seeds, oats, pecans and apricots. Add the contents from the pan; mix well. Spoon into a 20 x 25cm baking pan and flatten.
3 Bake for 25 mins, or until flapjacks are golden. If they colour too quickly, turn heat down to 160°C/140°C fan/gas mark 3. Don’t burn the top, as the raisins and apricots burn easily and become bitter.
Recipe from Sugar-free Snacks & Treats by Ryland Peters & Small (CICO Books, £14.99)