Super food flapjacks for busy mums-to-be and mums
17 October 2013
It was the lovely Vanessa Dakin, who used to do my classes, who passed this recipe on to me. These are delicious and nutritious - I use them sometimes for breakfast or as a substantial snack when I'm on the go! This is just the right sort of food to be snacking on to avoid overdoing the weight gain in pregnancy. Perfect for kids' lunchboxes too... one day!
Ingredients
-
200g oats – slow release energy to stop you feeling sick and keep you feeling full for longer.
-
100g chopped natural apricots with no sulphur dioxide preservative in them – rich in fibre and vitamin A which helps to heal and strengthen the skin (think stretchmarks!)
-
100g chopped dates – high fibre content to help protect you against piles!
-
150g raisins.
-
25g sunflower seeds – good levels of folate, vitamin E and zinc to support both your baby and the growing placenta.
-
20g golden linseeds – contain omega 3 fatty acids.
-
2 tbs coconut butter – boosts the immune system and helps you absorb calcium.
-
3 mashed bananas – excellent source of vitamin C, of energy, of vitamin B6 and of fibre.
-
1-2 tbs runny honey.
- 100gr 85% cocoa solids chocolate, if using.
Step 1
Mix together all the dry ingredients
Step 2
Mash the banana with the honey and the coconut butter
Step 3
Mix everything together and spread out on a baking tray – the mixture needs to be approximately 1.5cm thick
Step 4
Bake at 180ºC until the mixture holds together. Once cooled, cut into bars
Try half dipping them in 85% cocoa solids chocolate – delicious and only a little bit naughty! Perfect to take into work for a mid-morning snack.