My absolute most favourite pudding in the whole wide world has to be banoffee pie, but boy is it calorific! So, I thought I’d try and capture the essence of what makes a really good banoffee pie and transform it into healthy flapjack form.
The bananas and coconut oil in this recipe replace the need for butter, which means that not only are they healthier, but they’re also vegan too!
What’s In It?
- 500g Porridge Oats
- 100g Coconut Oil
- 100ml Caramel Agave Syrup
- 2 Bananas
- 200ml Coconut Cream
- 2 tbsp Caramel Agave Syrup
- 1 tsp Cornflour
- Pinch of Pink Himalayan Crystal Salt
Sliced banana to decorate.
How Do I Make It?
I like to use defrosted bananas in this recipe as it gives a much sweeter, more caramelised taste, but you can use mashed up fresh bananas if you don’t have any in the freezer. Put the bananas, coconut oil and agave syrup into a saucepan and heat until everything has melted and starts to thicken. Remove from the heat and stir in the oats until there are no dry ones remaining.
Pour and flatten into a shallow, rectangular baking tray and bake in a moderate oven for 20 minutes.
Remove from the oven and using a sharp knife score out 16 flapjacks, then leave to completely cool whilst still in the tin.
Whilst the flapjack is cooling you can make the caramel sauce. Mix together the agave syrup and cornflour until you have a paste, then place this in a saucepan with the coconut cream and salt. Heat gently, stirring continuously until the sauce has thickened. Remove and allow to cool.
Layer slices of banana over the flapjacks and drizzle with the caramel sauce. Once you’ve adorned your flapjacks with banana and sauce they need to be eaten immediately, but you can store the dry flapjacks in an airtight container for 4-5 days.
Top Tip – Got some left over banana? Bung in the freezer for a bit, then mash up to form a delicious healthy ice cream and drizzle the caramel sauce over the top – A to the M, AMAZING!
Have you got a healthy flapjack recipe that you would like to feature in #FlapjackFriday?
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