Vickys Banana & Date Flapjacks, GF DF EF SF NF

Vickys Banana & Date Flapjacks, GF DF EF SF NF

This recipe is much healthier for the kids packed lunches than store bought bars


12 servings

  1. 100 g pitted dates, soaked in 100g boiling water to soften

  2. 1 small over ripened banana

  3. 50 g coconut oil, melted

  4. 2 tbsp maple syrup

  5. 1 tsp vanilla extract

  6. 1/2 tsp bicarb / baking soda

  7. 250 g gluten-free rolled oats


  1. Preheat the oven to gas 4 / 180C / 350F and line a swiss roll / jelly roll tin with parchment paper

  2. Put the dates plus the water they were soaked in, the banana, oil, syrup, vanilla extract and bicarb into a food processor and puree into a paste

  3. Mix the oats into the paste and pack into the tin

  4. Bake for 25 minutes until firm and golden on top

  5. Let cool then slice into squares or bars

  6. To store, wrap each bar in parchment paper and keep in the fridge for up to 3 days. Double wrap to freeze. Will store there for up to 3 months

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