My favourite Autumn sweet treat has arrived! I recreated some refined sugar-free carrot and apple flapjacks using maple syrup and honey to caramelise the oats to give you that delicious chewy texture. A great thing about batch making flapjacks is that they can last throughout the week as a healthy snack for the kids after school, that is if I don’t eat them all during the day!!
1 carrot grated
1 apple grated
1 banana mashed
50 g raisins
1 tsp of cinnamon
1 tsp of vanilla extract
2 tbsp of maple syrup
120g of melted coconut oil
300g of oats
Preheat the oven to 175C.
Crack the egg in a bowl and whisk.
Add in the cinnamon, vanilla, maple syrup, oil and mashed banana and combine it together.
Grate the carrot and apple then stir in the oats and raisins.
Pour the mixture into a lined baking tray and bake for 25-30 mins.
Leave to cool once out of the oven and slice into squares.
You can store these in an airtight container for 3-4 days.