So many people ask me for a healthy flapjack recipe, and I developed this one because it’s low in processed sugar, packed with vitamins and minerals as well as protein. It’s perfect for keeping your blood sugar levels balanced throughout the day… and my kids and my husband love it! I often demonstrate this recipe on my vegetarian and vegan cookery workshops, as it’s also rich in essential fats and iron from the seeds, with pumpkin seeds also being a great source of zinc. Also it’s a great source of protein too, with the use of seeds as well as the addition of quinoa flakes.
A healthy flapjack recipe… ideal for the afternoon snack, by Nutritional Therapist Catherine Jeans
So I’ve taken on the challenge this week to provide Mr Chris Greenfield from The Best Of (ask and you shall receive Chris!!)… to give him an afternoon snack that will match up to a processed old nasty chocolate bar (not mentioning any brand names!!). I think this healthy flapjack recipe really hits the mark, as it’s soft and chewy, tastes pretty sweet yet won’t give you afternoon blood sugar swings and dips, and is much better for your health! I’ll be demonstrating some more recipes this Sunday at The Really Good Health Show at the Forum – our free health event, that’s packed with demos such as my healthy eating cookery demo, as well as healthy living stalls, taster treatments from our brilliant team of therapists and so much more. You can find out more information here.
Using quinoa flakes in your healthy flapjack recipes
I love cooking with quinoa, and the flakes are a perfect substitute to add more protein to a flapjack recipe. I usually use about half quinoa, half oats, as sometimes this protein rich grain can be a little bitter. However at my last vegetarian and vegan workshop I ran out of oats, and everyone loved the pure quinoa flavour… so my advice is to give it a try and experiment with the quantity you like!
Apricot and Seed Bars: The perfect healthy flapjack recipe!
2 tablespoons sunflower seeds
2 tablespoons pumpkin seeds
2 tablespoons sesame seeds
50g coconut oil or butter
2 ½ tablespoons olive oil
1 tablespoon blackstrap molasses
2 tablespoons agave nectar (or honey)
50g wholemeal flour/spelt flour/gluten free flour
100g oats (or 75g oats, 25g quinoa flakes)
100g dried apricots (unsulphured variety is best)
1. Preheat your oven to 160C/gas mark 4. Grease a 28 x 18cm baking tin and line the base with greaseproof paper.
2. Blitz the seeds in a blender, or chop using a knife. Snip or chop the apricots into small pieces. Peel and mash the bananas.
3. Melt the butter and oil in a large saucepan then add the agave nectar or honey, molasses and mix well. Take the saucepan off the rest of the ingredients. Mix everything together well then spoon into the prepared tin and level the surface.
4. Bake in the oven for about 40 minutes or until golden brown. Leave to cool in the tin for 5 minutes, before marking into about 12 or 14 bars. Once completely cool, cut into bars. These will keep in a sealed container for up to 4 days, or can be frozen as well.
Do you have a favourite recipe you’d like to share with us? Why not share your favourite flapjack or snack recipe on our Twitter page or go to our Facebook page. For more healthy eating ideas, I look forward to seeing you this Sunday at The Really Good Health Show at The Forum, or perhaps at my Children’s nutrition workshop next week or my Vegetarian and Vegan Workshop in May.
See you soon! Catherine Jeans DipION mBANT CNHC Nutritional Therapist, Co-Director The Orange Grove Clinic.