This my favourite flapjack recipe. 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!
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.
For those who need fuel and sustained energy for a long period, I think this healthy flapjack recipe really hits the mark. 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!
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.