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Banana and coconut flapjack recipe

  • Serves: 12
  • Preparation time: 35 minutes

Method

‘Flapjacks have a misleadingly healthy, socks-and-sandals sort of image,’ says chef and mum-of-three Claire Thomson. ‘They’re anything but when bound by sugar and butter. But here whizzed-up banana does the job of amalgamating the oats with the seeds and dried fruit. These are quick to make and cheaper than buying those snack-style oaty bars.’

‘Flapjacks have a misleadingly healthy, socks-and-sandals sort of image,’ says chef and mum-of-three Claire Thomson. ‘They’re anything but when bound by sugar and butter. But here whizzed-up banana does the job of amalgamating the oats with the seeds and dried fruit. These are quick to make and cheaper than buying those snack-style oaty bars.’

1. Preheat the oven to 180°C/gas mark 4.

2. Grease with a little oil a 20 x 28cm baking tin that’s 5cm deep.

3. In a mixing bowl, combine the oats, coconut, seeds, salt and dates.

4. In a food processor or using a stick blender, mix the bananas, vanilla and oils into a smoothish paste.

5. Add the oat mix to the banana mix and combine well.

6. Pour the mixture into the baking tin, level the surface, then bake for about 25 minutes until it's a nice golden brown and firm to the touch.

7. Leave to cool in the tin for 10 minutes, then cut into squares. Cool further on a wire rack before eating.

Pregnant? Eating bananas can help overcome feelings of nausea, especially in the first weeks of pregnancy.

Recipe adapted from The 5 0'Clock Apron by Claire Thomson (£16.59, Ebury Press). Photography by Mike Lusmore.

Nutrition

N/A

Puree

Mash up the banana with breast milk.

Finger Food

Serve strips of banana and a little coconut.
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