There is something quite nostalgic about flapjacks, they remind me of being a small boy when there would always be a tin of them in the kitchen cupboard. They make for a great snack at any time of the day, provide a great source of energy and are a firm favourite of mine when out on a long early morning walk.
- 275g jumbo oats
- 100g Medjool dates
- 100g sour morello cherries
- 100g pistachio nuts
- 40g coconut oil
- 2 bananas
- Prep Time : 10mins
- Cooking Time : 25mins
Start by turning on the oven to 180 degrees, this way it will be at the required temperature once the flapjack mixture has been made.
Place the dates in a pan with a little water and allow to gentle simmer until the dates begin to soften and the water is absorbed. Now add the coconut oil, stir and take off the heat and allow to cool for a few minutes.
Add the oats to a food processor and blitz for around 15 seconds until they are broken up, this will give a more even consistency to your flapjacks. Empty the oats out into a large bowl.
Now add the dates to the food processor with the bananas and blitz until you have a smooth paste.
Roughly chop the pistachios and mix them together with the oats, and cherries in a large mixing bowl before adding in the date and banana mix. Mix thoroughly until the oats are evenly covered with the mixture.
Place the mixture in a non-stick baking tin, spread out evenly and cook for 25 minutes. Remove from the oven and allow to cool before cutting into pieces.
This recipe originally appeared here
About the Author: Marcus Leach is an adventure athlete and public speaker with a love for the mountains and food. Most recently he completed the Giro d'Italia, Tour de France and Vuelta a Espana riding one day ahead of the professional peloton, covering almost 11,000km and in doing so joining an entire group of fewer than sixty cyclists who have ridden all three tours in the same year. the world on Instagram and Twitter.