This recipe is much healthier for the kids packed lunches than store bought bars
Ingredients
12 servings
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100 g pitted dates, soaked in 100g boiling water to soften
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1 small over ripened banana
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50 g coconut oil, melted
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2 tbsp maple syrup
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1 tsp vanilla extract
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1/2 tsp bicarb / baking soda
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250 g gluten-free rolled oats
Steps
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Preheat the oven to gas 4 / 180C / 350F and line a swiss roll / jelly roll tin with parchment paper
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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
![Vickys Banana & Date Flapjacks, GF DF EF SF NF recipe step 2 photo]()
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Mix the oats into the paste and pack into the tin
![Vickys Banana & Date Flapjacks, GF DF EF SF NF recipe step 3 photo]()
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Bake for 25 minutes until firm and golden on top
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Let cool then slice into squares or bars
![Vickys Banana & Date Flapjacks, GF DF EF SF NF recipe step 5 photo]()
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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
