Apricot Ginger Chia Flapjacks
Holding off the sweet recipes was never going to last long... Cooking is my most common way of procrastinating, so when I had some work that needed doing the other weekend I didn't spend as much time at my desk as I had hoped. My theory was that I would work so much harder, knowing I could treat myself afterwards, but I had to steer clear of raw flapjacks because they so are quick to make they wouldn't keep me busy for long enough.
As a result, these are what I came up with - a very successful procrastination. They are deliciously moist thanks to the mashed banana and hold together brilliantly despite not being loaded up with butter and lots of sugar, and since they are basically just fruit and oats they are amazingly good for you- the healthy fat from the coconut oïl will nourish your body and you can always leave the rice syrup out to make them even more virtuous. Chia seeds really are a superfood, packed full of omega 3, antioxidants and minerals, plus they are great for controlling blood sugar level. They are delicious when warm, straight out the oven, as an alternative to sugary cakes at teatime, or as a sweet treat post picnic in the sunshine.
1 tbsp coconut oïl
2 ripe bananas
1-2 tsp dried ginger
1 cup dried apricots (these should be brown not bright orange)
2 cups oats
1-2 tbsp brown rice syrup (or agave/honey/maple syrup)
1 tbsp chia seeds
Pre-heat the oven to 200°C.
Mash the bananas with a fork and mix thoroughly with the coconut oïl in a big bowl. Roughly chop the dried apricots then stir them into the banana/coconut oïl mixutre along with the ginger, oats, chia and rice syrup.
When all the ingredients are combined, line a small baking tray with greaseproof paper and pour in the flapjack mix. Spread it evenly so that the flapjack is about an inch thick, then bake in the oven for 30-35 minutes. I prefer flapjacks to be soft and chewy, but if you prefer them a bit firmer then cook then for another 5-10 minutes, watching carefully that the top doesn't burn.