Date & Banana Flapjacks (vegan, gluten free, dairy free, nut free, sugar free)
Makes 10 large bars
These flapjacks, or muesli bars, are soft and chewy and just sweet enough to satisfy your sweet tooth. A really easy recipe for a great portable snack that’s high in fiber and has zero refined sugar. Pair with protein for the perfect post-workout bite.
10 large soft dates, pitted
1 small banana or 1/2 large banana
1 tsp vanilla extract
1/4 cup (.5 dl) melted coconut oil
1/2 tsp baking soda
2.5 cups (6 dl) gluten free oats
Preheat oven to 350 F/180 C.
In a food processor, blend dates, banana, vanilla, coconut oil and baking soda until smooth. Add to a bowl with the oats and stir until combined. Press into a lined or greased baking dish and bake for 25 minutes or until golden and firm to the touch. Allow to cool before cutting into bars. Store in the fridge wrapped individually or in an airtight container for up to 4 days, or freeze!