No Bake Clean Eating Flapjacks
These clean eating flapjacks are sweet, sticky and fudgey. They are also bursting with whole-grain goodness and complex carbohydrates, provided by the oats and puffed brown rice. These carbohydrates, combined with the protein and fat in the nuts, provide you with plenty of slow release energy. This recipe is gluten-free.
- Add the dates and apple juice to a small saucepan, bring juice to a boil and then simmer for 5 minutes until the dates are soft and broken up. Remove the pan from the heat.
- In a food processor, grind the rice cakes until they resemble coarse breadcrumbs. If you don’t have a food processor, you can bread the rice cakes up by hand.
- In a large mixing bowl, combine the rice cake crumbs, oats and ground almonds, and mix well.
- In a large saucepan, melt the butter, peanut butter and honey. When melted, give the mix a good stir to combine.
- Add the date and apple mixture to the large saucepan with the butter and continue to mix together well.
- Slowly, pour the dry oat mix into the large saucepan. Stir well until all of the dry mix has been incorporated into the wet.
- Transfer the mixture to a lined 7 inch sandwich tin, pressing down firmly and making sure the mix goes right into the corners. Use a sharp knife to score the mix into 8 squares.
- Refrigerate for at least 2 hours before lifting the individual squares out.
For a dairy-free flapjack, simply swap the butter for an equal amount of coconut oil.