I’ve basically created Sugar Puff flapjacks, without all the sugar and without that big yellow monstrosity that was the Honey Monster and they are proper tasty.
Using The Good Grain puffed wheat cereal, which is high in fibre and packs a good protein punch, it adds a certain chewy bite to the flapjacks. Throw a big dollop of crunchy peanut butter into the mix, because well why the hell not, a mashed banana and some agave nectar and that right there is a flapjack made in heaven.
Because it’s “All about the honey Mummy”… well OK the agave nectar, but it doesn’t quite have the same ring to it does it? 😉
What’s In It?
- 175g Crunchy Peanut Butter
- 150g Oats
- 100ml Agave Nectar
- 50g Puffed Grain
- 50g Unsalted Butter
- 1 ripe Banana
How Do I Make It?
Put the butter, agave nectar and crunchy peanut butter in a saucepan and heat gently until everything has melted.
Mash the banana in a bowl using the back of a fork and add this to the melted peanut butter mixture.
Heat for a further couple of minutes, stirring continuously to ensure the banana mixes in well.
Remove the saucepan from the heat and stir in the oats, followed by the puffed grain.
Spoon the mixture into the holes of a greased individual flapjack tin and bake at 160ºC for 15-2o minutes or until they have turned a dark golden brown.
Leave to completely cool in the tin before removing with a palette knife.
Have you got a flapjack recipe that you would like to feature in #FlapjackFriday?
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