Snacks
Maple & Seed Flapjacks (from Happy Pear)
INGREDIENTS
40g Desiccated Coconut
70g Ground Flaxseeds
160ml Maple Syrup
200g Porridge Oats
40g Raisins
1 pinch Salt
40g Sesame Seeds
40g Sunflower Seeds
40g Pumpkin Seeds
160ml Sunflower Oil
METHOD
- Preheat the oven to 140°C.
- In a bowl, mix the oats with the oil until fully coated.
- Add all remaining ingredients into the bowl and mix well.
- Line a standard baking tray (20cm x 30cm x 6cm high) with baking parchment.
- Roll out the mix on a flat baking tray, making sure it is around 2.5cm/ 1in thick. Ensure to compact it well so that it stays together once baked.
- Bake in the oven for 30 – 40 minutes and leave to cool before cutting.
Seed & Nut Flapjacks (from Derval O’Rourke)
INGREDIENTS
6 ripe bananas, mashed
120ml maple syrup
2 tbsp coconut oil, melted
240g porridge oats
100g dried fruit (dates and apricots work well)
60g ground flaxseed
60g hazelnuts, chopped
60g pecans, chopped
60g pumpkin seeds
60g sunflower seeds
METHOD
- Line a 33cm × 23cm metal baking tin with parchment paper so that the paper overlaps the sides. Preheat the oven to 180°C/350°F/gas 4.
- Use a food processor or whisk to mix the bananas, agave syrup and coconut oil. Combine the remaining ingredients in a large bowl.
- Add the banana mixture to the dry ingredients and stir well. Put the mixture into the prepared tin and spread out evenly, pressing down with the back of a spoon.
- Bake for 20 minutes, until the top is golden brown and firm. Remove from the oven and leave to cool for about 30 minutes.
Date, oat & orange squares
INGREDIENTS
500g pitted dates
140ml fresh orange juice
240g organic fine oatflakes
120g brown rice flour
90g ground almonds
1 orange
150ml natural sunflower oil
50ml organic apple-juice concentrate
METHOD
- Heat oven to Gas 5, 190C.
- Wash the dates, place in a pot and add water up to level with the top of the dates.
Place a lid on top, bring to the boil, lower the heat & simmer for 20 mins. - Stir in 40ml of the fresh orange juice and mix until the dates are smooth. Set aside.
- Oil a 9inch square baking tin & line the bottom with greaseproof paper. Oil the paper.
- In a mixing bowl mix the oatflakes, rice flour & ground almonds together.
- Using a zester remove the rind from the orange & mix with the dry ingredients.
- Stir the sunflower oil, apple juice concentrate, orange juice & the juice from the zested orange into the dry ingredients. Mix well.
- With dampened fingers, press two-thirds of the mixture firmly into the baking tin.
- Spread the dates on top. Gently press the remainder of the oatflake mixture on top of the dates.
- Bake in the centre of the pre-heated oven for 40 mins or until golden.
- Allow to cool & slice into 12 pieces.
Go Banana! (from Derval O’Rourke)
INGREDIENTS
Serves 1
40g jumbo porridge oats
¼ tsp cinnamon
a pinch of salt (optional)
1 banana, peeled and unsliced
2–3 tbsp almond butter or another nut butter of your choice
METHOD
- Mix the oats, cinnamon and salt together and spread out on a plate.
- Cover the banana with almond butter.
- Roll the banana in the oat mixture.
- Place the coated banana in an airtight container and leave it in the fridge overnight.
- Next morning, grab and go!
