I will be totally honest; I am not the biggest fan of Valentine’s Day. If you know me, you know that I have two favourite things surrounding this celebratory day of all things love and smush. First, the food creativity and offerings we get surrounded by like a big squeezy bear hug; heart shaped brownies; cupcakes made into a bouquet of, well, cupcakes; bottles of slightly pink, Rosé Prosecco on offer for a ridiculous price, to name but a few. Secondly, a particular ‘The Big Bang Theory’ meme I look forward to posting every year because it makes my inner nerd laugh so much (I love a bit of science). However, after mulling over this recipe for most of January and baking success appearing out of the oven this week on an extremely cold Tuesday afternoon *breathes a sigh of relief*, it was actually Saint Valentine who inspired my creativity for the inevitable photography. I was as surprised as you are!
I use the word ‘photography’ here in the lightest sense! I am not a photographer by any stretch of the imagination, as much as I LOVE taking food photos, but laying on the hallway floor (which was a nice surprise for the postman) with my black Technogym towel from a previous work trip (never turn down a freebie), fake rose petals and tiny silver balls meant for decorating lavish cakes, a small bit of my inner photographer exploded out of me like a Valentine’s teddy bear filled with too much polyester. The best part about all of this? These fruity, slightly sweet, healthier flapjacks are not just for the fourteenth of February.
This recipe makes enough flapjack to cut into 12 pieces; 12 flapjack pieces that will hopefully be more uniform than mine were at the time of baking (I should have used a ruler!). It is fully vegan, dairy and gluten free as well! Time to start spreading some flapjack love without a single ounce of guilt!
Raspberry Flapjack for You and a Few
Total time: 40 minutes
Makes: 12 squares
Nutritional Information per Serving
- 102 calories
- 15g carbohydrate
- 3g fat
- 3g protein
- Mixing bowl
- Microwavable bowl
- Tablespoon measure
- Measuring scales
- Baking tin greased and lined on the bottom with greaseproof paper (I used a 10″x 7″ square tin)
- Two overripe medium bananas
- 150g rolled oats
- 50g ground almonds
- Splash of soya milk
- 2 tbsp of light syrup (I used Sweet Freedom UK Vanilla Syrup), plus extra for the raspberries
- 100g frozen raspberries
- Preheat the oven to 160 degrees.
- Peel the bananas, add to the mixing bowl and mash with a fork.
- In the microwavable bowl, mash the frozen raspberries and pop into the microwave for 30 seconds before mashing again.
- Add a squeeze of syrup into the raspberries and mix. TIP: the raspberries will be quite tart, so depending on your preference, add more or less syrup to suit your desired taste.
- Add the oats, ground almonds, soya milk and light syrup to the mashed banana and mix well. TIP: replace the ground almonds with more oats if required.
- Add half the oat mix to the baking tin and smooth with the spatula.
- Spread the mashed raspberries over the flattened oat mix.
- Dot the remainder of the oat mix on top of the raspberry spread. Do not worry if it starts to mix with the raspberries and seems quite liquid – all will be fine!
- Bake in the oven for 25 – 30 minutes. The bake should give slightly when touched and appear ‘sealed’ on top.
- Leave to cool in the tin for 10 minutes before turning out onto a cooling rack to fully cool.
- Cut into 12 pieces and enjoy.
- Pop in an airtight container in the fridge and they will last a good few days, unless you eat them all first!
A soft, fruity and slightly sweet treat to enjoy any time of the day and year! Perfect for a quick breakfast on the go, a pimped out breakfast with a big spoonful of thick yoghurt and extra fruit, a pre-workout munch, or just a snack for when hunger strikes!