High Protein Peanut And Banana Flapjacks Food

FEELGOOD FLAPJACKS

Steps:

• Heat oven to 160C/140C fan/gas 3. Grease and line a 20cm square tin with baking parchment. Heat the butter, peanut butter and honey or maple syrup in a small pan until melted. Add the mashed banana, apple and 100ml hot water, and mix to combine.
• Tip the oats, the dried fruit and the seeds into a large bowl. Pour in the combined banana and apple and stir until everything is coated by the wet mixture. Tip into the cake tin and level the surface. Bake for 55 mins until golden. Leave to cool in the tin. Cut into 12 pieces to serve or store in an airtight container in the fridge. They will keep for up to 3 days.

HIGH PROTEIN PEANUT AND BANANA FLAPJACKS

Steps:

• Preheat oven to 180C / 350°F.
• Melt the PB and syrup in a pan over a medium heat until well combined.
• Stir in the banana, nuts, seeds and oats.
• Line an 8 x 8 inch pan
• Encourage the mixture into a flat layer in the pan and smooth the top.
• Bake for 20 minutes (will still be soft when it comes out).
• Cut into 20 pieces.
• Cool for 20 minutes.

PEANUT BUTTER FLAPJACKS!!

Steps:

• Preheat oven to 200C/180C fan/gas 6. Line a 20cm baking tin with parchment paper.
• Mix the oats and light brown sugar together.
• Melt the peanut butter and mix into the dry ingredients, then mix in the honey.
• Add in your chosen flavours such as 100g of chopped nuts, 50g of chopped nuts with 50g of dried fruit or 100g of chocolate chunks. Add the mixture to the lined baking tin and press the mixture down.
• Bake for 20-25 minutes, once removed from the oven let the flapjack cool in the baking tin. Cut the flapjack into 12 bars and serve.

BANANA FLAPJACKS

Steps:

• Preheat oven to 190°C/375°F/Gas 5.
• Line a shallow, 9inch square cake tine with baking paper.
• Over a low heat, melt the butter, sugar and honey in a pan, stirring continuously until all the sugar has dissolved.
• Remove from heat and add the rest of the ingredients, mixing everything well.
• Pour the mix into the prepared baking tin and bake for 25 minutes.
• Cut into fingers whilst still warm and allow to cool completely before removing from the pan.

HIGH PROTEIN BARS

Steps:

• Preheat oven to 350*F (175*C).
• Grease a jelly-roll baking pan; set aside.
• Beat eggs in large mixing bowl.
• Add oil, honey, corn syrup and oranges.
• mixing well.
• Blend together wheat flour, soy flour, dry milk, spices and remaining dry ingredients; mixing well.
• Pour into prepared baking pan and bake for 40.
• minutes.
• When cool, cut into bars and wrap in plastic wrap or foil and store in the freezer.
• Excellent high energy food for backpacking or a nutritious snack.
• Variations:.
• You can use 2 cups honey and omit the corn syrup.
• For variation, add.
• 1 1/2 cups raisins or chocolate chips if desired.

BANANA FLAPJACKS

Steps:

• Preheat oven to 180 degrees celsius.
• Melt the butter, sugar and honey in a large pan over a low heat until melted and combined.
• Remove from heat.
• Add the oats, chopped hazelnuts, cinnamon and baking powder - stir to combine.
• Mash the bananas well, then stir into the oat mix.
• Spoon into a greased 23x33cm tin, packing tightly and smoothing over the top.
• Bake in the centre of the oven for 20-25 minutes, until golden.
• Remove from oven and score into rectangles/squares.
• Allow to cool in the tin before transferring to a wire rack to cool completely.
• These can be stored in an airtight container for upto a week.

HEALTHIER FLAPJACKS

Steps:

• Heat the oven to 190C/170C fan/gas 5. Line an 18cm square tin with baking parchment. Put the dates into a food processor and blitz until they are finely chopped and sticking together in clumps.
• Put the low-fat spread, agave syrup and dates into a saucepan and heat gently. Stir until the low-fat spread has melted and the dates are blended in. Add all the remaining ingredients to the pan and stir until well mixed. Spoon the mixture into the tin and spread level.
• Bake in the oven for 15-20 mins until golden brown. Remove and cut into 12 pieces. Leave in the tin until cold. Store in an airtight container.

VEGAN FLAPJACKS

Steps:

• Heat the oven to 160C/140C fan/gas 4 and line a 20cm square baking tin with baking parchment.
• Melt the dairy-free spread, sugar and syrup in a saucepan over a medium heat. Remove from the heat and tip in the oats, chopped nuts and dried fruit. Transfer to the tin, packing the mix in with the back of a spoon.
• Bake for 30 - 35 mins until lightly golden and crisp around the edges. Leave to cool in the tin before slicing into squares. Keep in an airtight container for up to three days.