Fate spazio, barrette confezionate. Questi flapjack sono un capolavoro strutturale di fiocchi d'avena non raffinati, semi e frutta secca. Niente "polveri magiche" o sciroppi industriali — solo una ricca matrice di fibre e grassi essenziali per tenerti davvero in forma. È cibo vero che puoi masticare, pensato per eliminare il calo del pomeriggio senza il crollo da zuccheri.
Seriously Seedy Fruit & Nut Flapjacks
Rated 5.0 stars by 1 users
Category
Baking
Cuisine
British
Servings
10-12
Prep Time
20 minutes
Cook Time
20 minutes
Seriously Seedy Fruit & Nut Flapjacks: The Ultimate Clean-Label Snack
Banish the "tacky," sugar-laden bars from your bag and reach for our Seriously Seedy Fruit & Nut Flapjacks. This recipe is a powerhouse of nutritional density, packing a diverse range of seeds and nuts into every bite to support gut health through variety and fibre. By using the raw building blocks from your clean-label pantry, you’re creating a purely Non-UPF snack that offers sustained energy without the industrial syrups and emulsifiers found in processed alternatives.
Author:Rebecca
Ingredients
- Ingredients (16 small squares)
- • 200g rolled oats
- • 60g plain flour
- • 80g chopped almonds
- • 100g raisins
- • 100g other dried fruit (e.g. apricots, cranberries)
- • 80g Organic Omega Seed Mix
- • 10g chia seeds
- • 80g virgin coconut oil
- • 80g raw almond nut butter
- • 100g unsweetened applesauce
- • 100ml maple syrup
- • ½ tsp ground nutmeg
- • ½ tsp ground cinnamon
Directions
- Preheat the oven to 170°C (150°C fan) and line a 23 cm (9 in) square tin with parchment paper.
- In a large bowl, mix together the oats, flour, chopped almonds, raisins, dried fruit, seed mix, chia seeds, nutmeg, and cinnamon.
- In a small pan, gently heat the coconut oil, almond butter, applesauce, and maple syrup until smooth.
- Pour the wet mixture into the dry ingredients and stir well until everything is evenly coated. If the mixture seems too crumbly, add a little more applesauce or syrup.
- Press the mixture firmly into the prepared tin and bake for 20 minutes, until the edges are golden but the centre is still slightly soft.
- Leave to cool in the tin for 10 minutes, then cut into squares. Allow to cool completely before removing from the tin.
