大象传媒

Fruity Flapjack Recipe

Makes 20

Ingredients

• 7 Medjool dates, pitted
• 1 tin chickpeas, drained
• 1 banana
• 3 tbsp butter/spread, melted
• 2 tbsp honey
• 3 tsp cinnamon or mixed spice
• ½ tsp salt
• 2 apples, cored and grated
• 300g rolled oats
• 1 tbsp chia seeds (optional)
• 5 soft apricots, chopped (optional)
• 100g raisins (optional)

To finish

• 1 tbsp honey
• 3 tbsp white chocolate chips, melted (optional)

Method

• Preheat the oven to 180°C fan. Line a brownie tin with parchment paper.
• Place the pitted dates in a small bowl and cover with boiling water. Leave for 3 minutes to soften, then drain.
• Add the drained chickpeas, banana, softened dates, melted butter/spread, honey, cinnamon/mixed spice, and salt to a blender. Blitz until smooth.
• In a bowl, combine the oats, grated apples, chia seeds, chopped apricots, raisins (if using), and the chickpea mixture. Mix until well combined.
• Pour the mixture into the prepared tin, pressing it down evenly to fill the tray. Bake for 20 minutes.
• Transfer to a cooling rack. Drizzle 1 tablespoon of honey over the top and spread it with a pastry brush. Drizzle the melted chocolate over the flapjacks, then leave to cool.
• Divide into 20 squares. Store in an airtight container in the fridge for up to a week, or freeze for up to 6 months.