These Banana and Macadamia Nut Flapjacks are so downright tasty it’s hard to believe they contain just 4 ingredients – but honestly they do.
The trick is to use defrosted bananas, as they go all lovely and caramelised and are extra super sweet. This cuts out the need for fat and also means you don’t need to use as much sugar. The only other sugar I’ve used in these is a small amount of agave nectar, which is a natural unrefined sugar so it’s about as good as you’re going to get. However, if you’re cutting out sugar entirely you could easily take out the agave nectar; it’s purely a question of taste.
The chopped macadamia nuts on top give it a real bite before you get to the chewy flapjack below and it really does make a great healthy snack for the whole family. The kids think they’re getting a treat and you can be smug in the knowledge that everything they’re eating is gonna be good for them – everyone’s a winner!
What’s In It?
- 250g Oats
- 100g Macadamia Nuts
- 50ml Agave Nectar
- 2 Defrosted Bananas
How Do I Make It?
Mix together the defrosted bananas, oats and agave nectar until everything has combined.
Spoon the mixture into 9 holes of an individual flapjack tin, making sure to compact down with the back of the spoon to help hold the mixture together when it bakes.
Roughly chop the macadamia nuts so that you have a mix of big chunks and small powdery pieces.
Press the nuts into the tops of the flapjacks so that they stick to the mixture.
Bake for 20 minutes at 160ºC or until the nuts have turned golden brown.
Leave to cool in the tin before removing and then transfer to an airtight container until you are ready to eat them.
TOP TIP – These make great healthy on the go breakfast bars, as they are packed full of carbs and protein to help you feel full and energised until lunchtime. Take a green smoothie with you as well and you’re pretty well covered in the nutrients department!
Have you got a flapjack recipe that you would like to feature in #FlapjackFriday?
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