This week’s #FlapjackFriday recipe comes courtesy of the healthy food blogger Siobhan O’Hora. Combining seasonal butternut squash with two of our favourite foods – bananas and nut butter – these fibre rich flapjacks are just perfect for autumn. I mean, come on, anything that contains nut butter has got to be a winner, right?!
Siobhan tells us, “The Vitamin A in the squash will be better absorbed by the fat from the cashew butter, plus the addition of this makes it creamier. Plus it is one of the best ways to get nutrition into your kids without anyone knowing about the veg!”
What’s In Sweet Squash and Creamy Cashew Butter Flapjacks?
- 300g Porridge Oats
- 290g Butternut Squash
- 2 Medium Bananas
- 1 or 2 tbsp Maple Syrup (this depends on how much of a sweet tooth you have!)
- 80g Cashew Butter
- 100ml Milk (choose your favourite)
- 1 tsp Pure Ground Vanilla Powder
How Do I Make Sweet Squash and Creamy Cashew Butter Flapjacks?
The ingredients above make enough for 8 chunky flapjacks and if you like the sound of them, then head on over to the Don’t Frig With My Food blog to find out exactly how you can make them.
Have you got a healthy flapjack recipe that you would like to feature in #FlapjackFriday?
Get in touch!
You can comment and follow us on:
- Facebook – @thisishealthyliving
- Twitter – @ArtHealthLiving
- Instagram – @arthealthyliving
Or leave us a friendly comment below.