Recipe: Rhubarb Protein Flapjacks

Wednesday, August 24, 2016

Recipe: Rhubarb Protein Flapjacks

I have been inspired by the hot weather recently to experiment in the kitchen with some more healthy bakes! My mother filled my fridge with a glut of rhubarb recently, and whilst I adore the tartness, in large quantities my stomach does not. 

By combining it with a fruit and seed rich flapjack which is barely-there sweet, the tartness is diluted by the chewiness, but still packs a delicious punch. 

Perfect for breakfast on the run, or a post-workout refuel. 

Recipe: Rhubarb Protein Flapjacks

Ingredients


For the flapjack:
300g rolled oats
1 scoop vanilla protein powder (optional)
1 large tablespoon coconut oil, melted
80g mixed dried fruit, chopped finely (I used apricots, prunes and dates)
20g mixed seeds and nuts, chopped
1 tablespoon maple syrup
1 banana, mashed

For the rhubarb:
2 large stalks of rhubarb, chopped
1 thumb size piece of ginger, grated 



Recipe: Rhubarb Protein Flapjacks

Method:

  • Place rhubarb and ginger is a microwave proof bowl and zap on high, stirring often, until a thick mush. Add a wee drop of pink food colouring if you're feeling brave. 
  • Combine all of the flapjack ingredients in a massive bowl. Add some nut milk/water to help with binding if the mixture is very dry. 
  • Squish half of the flapjack mix in a greased and lined ovenproof tray
  • Spread over the rhubarb compote
  • Add the rest of the flapjack mixture and flatten down with a spatula. 
  • Bake at Gas Mark 5 (about 200C) for 40mins until the top is golden
  • Leave to cool, and then slice into generous squares! 

Recipe: Rhubarb Protein Flapjacks


I hope you enjoy! Do let me know if you make them and how you get on 

L.C. x

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