These were made for a team meeting at work and I usually try to bring some sort of traybake to share around. I have been very interested in making my baking a little healthier, just for the pure amount of it I’ve been doing recently. I Googled “flapjack recipe, no butter” and one came up which I very loosely based this one on. You can check it out over at Annie Ko if you want but I’m claiming this as my own recipe because it is very different in terms of amounts and actual ingredients too.
So first you want to mash the banana. I always find this step quite hard. It seems that no matter how much I mash, I always seem to end up with some little lumps!
Add the wet ingredients to your mashed banana and whisk well. As you can see, you end up with a lovely gloopy mess but this is what will bind your flapjacks together ultimately. It does smell quite nice, banana is yummy 🙂
Then in a separate bowl, mix together all of your dry ingredients. I also love the smell of cinnamon – did I mention I may just bake because I love the smell of it!
Mix together the dry and the wet ingredients. Again the smell was AMAZING. I’m telling you I had to seriously fight the urge to stick my face into this bowl and eat it as it is.
Scrape the mixture into a prepared and lined traybake or brownie tin and pack it down with the back of a spoon or spatula. This was my opportunity, so I took it and licked my spatula after this step!
Bake for about 30 minutes, until you can see the syrup bubbling slightly, then remove from the oven and leave to cool overnight (if you want, I do because it’s easier to cut). I took a side by side comparison shot of before and after the baking stage. As you can see, the flapjacks turn a nice golden brown colour as they bake.
Cut the flapjacks into squares and serve.
As you can see, I cut mine into 15 squares and they were a quite large size. Cut yours to whichever size you prefer. For me, bitesize pieces would be too dangerous but you do what you like 🙂
Quite big pieces but it means that you don’t go too mad and overload yourself. Although they are healthy for a flapjack, you don’t want to go overboard!
So there you have it, healthy banana and mixed fruit flapjacks. Obviously there is sugar in the banana and syrup but this recipe requires no added sugar and there’s no butter used either. Having had one, I can definitely tell you that they are good! The best thing is they don’t have that heavy, stodgy feeling when you eat them, which some flapjacks can have when they are overloaded with butter or syrup. I think this has just the right balance. The banana and cinnamon work beautifully together too.
Here’s an instruction list for those of you that would prefer 🙂 The beauty of this recipe is that there aren’t actually that many steps and you still end up with delicious flapjacks that you don’t have to feel too guilty about eating! Step 6 is completely optional, it’s just something I’ve got into the habit of doing with my brownies which makes them easier to cut. Feel free to cut and enjoy on the same day of course!
- 375g porridge oats
- 150g mixed fruit
- 1 mashed banana (mine weighed 118g for reference)
- 240g golden syrup
- 100ml milk (I used skimmed)
- 2 tsp cinnamon
- 2 eggs
- 2 tbsp flax seed
- Preheat the oven to 160º then line a traybake/brownie tin with greaseproof paper.
- Mash the banana in a bowl then add the golden syrup, milk and eggs.
- Mix together the oats, mixed fruit, cinnamon and flax seed then add the wet mix as above. Stir until thoroughly combined.
- Pour into the prepared tin and spread out into the corners, packing it down with the back of a spoon.
- Bake for 30 minutes.
- Leave to cool overnight in the tin, covering with foil then cut into squares.