Coconut and cranberry flapjacks
Flapjacks are super easy and quick to make! You can also vary the extra ingredients to whatever you have in your cupboard (raisins, seeds, nuts) and add any extra spices to change up the flavour :). A great snack to have as they are easy to transport and last at least a week in an airtight container.
Ingredients (makes about 12):
50g dairy free butter
3tblsp maple syrup or honey
2tblsp organic crunchy peanut butter
2 over ripe bananas mashed
250g porridge oats
100g dried cranberries
50g desiccated coconut
Preheat the oven to 170C (fan) and line a deep baking tray or dish with greaseproof paper.
In a large pan over a low heat, gently melt the butter, maple syrup and peanut butter together. Add in the mashed banana and stir to combine everything together.
Take the pan off the heat and add in the oats, cranberries and coconut. Make sure everything is mixed in together and that there are no bits of dry porridge oats left in the pan.
Tip the mixture into your baking dish and spread out evenly. You can use the back of a metal spoon to squash the mixture down so its nice and compact.
Bake in the oven for 35-40 minutes, until the top is golden in colour. When they are done remove from the oven and leave to cool in the tin. When they’re cool use a bread knife to cut them into individual squares.