I've been meaning to blog this recipe. My initial delay was in fine-tuning the recipe. Many revisions and perfectly fine breakfast bars later, I still haven't uploaded the recipe. My excuse this time was waiting to use the PC as I have only blogged on that. Writing this on the laptop is rather free-flowing typing wise, not sure what the hold up was?
I used a basic flapjack recipe and hacked it to death! I read about using bananas to make flapjacks healthier by reducing the fat content. This also adds to the sweetness so sugar/syrup can be reduced accordingly. The sunflower seeds give it a lovely toasted nutty flavour and it looks beautiful. As if that wasn't enough, this is Vegan and gluten free! You'll never have to throw overripe bananas away!
Ingredients:
70g corn oil (or 60ml)
60g sugar
3 dsp golden syrup (I don't have a tablespoon! Otherwise 2 TBSP!)
200g porridge oats
2 ripe medium bananas (about 220g - 270g gross)
a pinch of salt
50g soaked sultanas
30g sunflower seeds
Method:
1. Gently heat oil in large saucepan and sprinkle sugar in, add syrup. It should dissolve.
2. Turn off heat and pour in porridge oats (it will look very dry but don't worry!). Mash banana and add to porridge. TIP: If you want to add a flavour e.g. mixed spice or cinnamon, add a tsp to the mashed banana.
3. Strain sultanas and add to mix. Place in tin. I use a non-stick baking tin lined with baking paper. Lightly oil the sides of the tin.
4. Sprinkle evenly 30g sunflower seeds. I start edges first as I don't want them neglected. Lightly press in seeds.
5. Cut foil to cover the tin, it should be slightly smaller and squash down so there is thin layer of air but not touching
Fan oven 200 C for 20mins, then 5mins without the foil at 180 C, this is to brown the seeds.
I tend to switch oven off, have a look and close the door for another 5mins in the residual heat.
Let it cool in tin for a little. Then turn over and cool. Cut into how many you pieces you like. 10 bars is a good number for breakfast or 15/20 mini pieces for picnics.
I tend to switch oven off, have a look and close the door for another 5mins in the residual heat.
Let it cool in tin for a little. Then turn over and cool. Cut into how many you pieces you like. 10 bars is a good number for breakfast or 15/20 mini pieces for picnics.
ENJOY!!!
P.S once cool, wrap individually in cling film. They freeze a treat! Take out before work and eat by elevenses.
Review:
One of my staple recipes. I enjoy eating these but they're better shared out. I've baked them for picnics, house parties, bouldering sessions, when people leave.
