Healthy Tiger Nut Millet Flapjacks Recipes

EASY HEALTHIER FLAPJACKS

Steps:

• Preheat the oven to 180C. Grease and line the bottom and sides of an 8" / 20cm x 20cm square baking tin with greaseproof / parchment paper.
• In a large saucepan over a low heat, place the unsalted butter, peanut butter, and honey. Stirring constantly, allow these to melt and infuse together. Remove from the heat.
• Stir in the oats, salt and vanilla extract and mix well together.
• Scrape the contents of the saucepan into the baking tin and press down all over with the back of a spoon ensuring an even covering.
• Bake for 20-25 minutes until golden brown.
• Once cooked remove from oven and leave in the tin placed on a wire rack to cool completely.
• Once cooled carefully remove the oat slab from the tin, place on a wooden board and cut into 9 squares.
• The flapjacks will keep in an airtight tin for up to 10 days.

HEALTHY TIGER NUT MILLET FLAPJACKS

Steps:

• In a small bowl, cover 100g raisins with boiling water and leave to soak for 5-10 minutes.
• Preheat the oven to 180C/160C fan/Gas 4. Line a tin with baking parchment.
• Put 1 ripe banana, 150g millet flakes, 100g tiger nut powder, 100g cold-pressed rapeseed oil (or use melted dairy-free spread) into a food processor.
• Drain the raisins and add to the food processor.
• Pulse until the mixture is well combined and sticky.
• Put the mixture into your prepared tin. Smooth down with the back of a spoon.
• Bake for 20 minutes.
• Remove the flapjacks from the oven. Allow to cool slightly then cut into 12 squares.

HEALTHIER FLAPJACKS

Steps:

• Preheat the oven to 200C/180C Fan/Gas 6. Lightly oil a shallow 20cm/8in loose-based square cake tin and line the base and sides of the tin with baking parchment.
• Melt the butter and syrup together in a large saucepan over a low heat, stirring regularly with a wooden spoon. Take off the heat and stir in the seeds, cranberries, raisins and apricots and oats. Stir in the egg.
• Spoon into the prepared tin and press until well flattened. (It's important that the oats are pressed well, so that they stay firm enough to cut when baked. Use the back of a metal spoon to make sure they are fully compressed). Bake for 18-20 minutes, or until golden and lightly browned around the edges.
• Mark the flapjack into 12 pieces without cutting all the way through, this will make it easier to cut the flapjack when it's cool. Leave until cold then cut the flapjack with a sharp knife.
• Store in an airtight container, interleaved with baking parchment or foil for up to three days.

FEELGOOD FLAPJACKS

Steps:

• Heat oven to 160C/140C fan/gas 3. Grease and line a 20cm square tin with baking parchment. Heat the butter, peanut butter and honey or maple syrup in a small pan until melted. Add the mashed banana, apple and 100ml hot water, and mix to combine.
• Tip the oats, the dried fruit and the seeds into a large bowl. Pour in the combined banana and apple and stir until everything is coated by the wet mixture. Tip into the cake tin and level the surface. Bake for 55 mins until golden. Leave to cool in the tin. Cut into 12 pieces to serve or store in an airtight container in the fridge. They will keep for up to 3 days.

VEGAN DATE & WALNUT FLAPJACKS

Steps:

• Line a 20 x 20cm square tin with parchment. Roughly chop the dates and cover with 100ml boiling water. Leave to soak for 10 mins.
• Put the banana in a bowl, mash with a fork, then stir in the cinnamon, vanilla, a pinch of sea salt and the soaked dates along with their liquid.
• Tip the mixture into a food processor with half of the walnuts and 100g of the oats. Pulse until you have a thick paste. Tip into a bowl and combine with most of the remaining nuts, oats and hemp seeds.
• Heat the oven to 180C/160C fan/gas 4. Press the mixture into the lined tin, top with the remaining nuts and seeds and, bake for 20-25 mins until golden and firm. Leave to cool completely before cutting into nine squares.

HEALTHIER FLAPJACKS

Steps:

• Heat the oven to 190C/170C fan/gas 5. Line an 18cm square tin with baking parchment. Put the dates into a food processor and blitz until they are finely chopped and sticking together in clumps.
• Put the low-fat spread, agave syrup and dates into a saucepan and heat gently. Stir until the low-fat spread has melted and the dates are blended in. Add all the remaining ingredients to the pan and stir until well mixed. Spoon the mixture into the tin and spread level.
• Bake in the oven for 15-20 mins until golden brown. Remove and cut into 12 pieces. Leave in the tin until cold. Store in an airtight container.