Cakes, cookies, brownies and flapjacks are everyone’s favourite treats, so wouldn’t it be great if you could indulge in these without feeling guilty and without feeling bloated? Well, here’s the answer. I always use Deliciously Ella and Madeleine Shaw as my cooking inspiration, and some of their recommended ingredients within my recipes due to their healthy, gluten free lifestyles. This recipe is from Ella’s cookbook, which I have adapted slightly to make it more to my personal taste. That’s what I love about cooking, if you don’t like something in a recipe, you can just improvise and create your own take on it! These gluten free peanut butter flapjacks are incredible, and the hint of peanut that comes through in the flapjack makes them just that little bit better. You can also put chocolate chips, raisins, or whatever you want in them to make them your own, so I think I’ll be experimenting with these every week because they’re just too good!
150g gluten free porridge oats
4 tbsp organic peanut butter
4 tbsp maple syrup
2 tbsp coconut oil (I use less coconut oil so that the taste doesn’t over power the peanut butter)
Preheat the oven to 180 degrees or gas mark 4. In a bowl, mash the bananas using either a fork, a masher or an electric masher (I use the Masha from Lakeland). Tip the banana into a saucepan and mix with the maple syrup, peanut butter and coconut oil to form a sticky liquid. Pour the liquid over the oats and stir thoroughly. Grease a baking tray with additional coconut oil and transfer the mixture onto it. It’s usually best to have a baking tray with a slight lip so that you can make them a bit thicker! Place in the oven for 15-20 minutes, turning them when halfway through the time. Allow to cool before cutting into squares (the thicker the better) and storing in the fridge to make them extra chewy. Enjoy with homemade ice cream, yoghurt or fruit, or just on their own (simple is sweet, right?)
The best thing about baking ? Eating it afterwards!