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Back to school flapjacks which will boost their brain power!

-Sep 14, Caroline Blight, Nutrition -

back to school flapjacks
When your children come home from school it’s likely that they’re crying out for something to eat. Caroline Hartley from The Happy Food Kitchen has shared her nutritious recipe for healthy flapjacks that are guaranteed to fill a hole without extra sugar and additives. 

 

If your kids are coming out of school starving or you are looking for a snack which will keep their energy levels and concentration up for them to eat at break or lunchtime, these Seed and Fruit Flapjacks are the perfect treat.

Made without sugar, just sweetness from fruit and a little unrefined sweetener in the form of honey or maple syrup. They are also full of good fats from the seeds including brain boosting omega-3 and slow release carbs from the oats. They are suitable for vegans and also anyone with a dairy or egg intolerance. And unlike many vegan flapjacks they don’t contain nut butter to hold them together. This makes them break-time and lunchbox friendly! If your child is gluten-intolerant then simply use gluten-free oats.

You can have these beauties in the oven in minutes (and get the kids involved in making them) and they will keep in an air tight container for a few days. If they don’t get eaten first that is….

 

Seed and Fruit Flapjacks

 

80g coconut oil

3 tbsp honey (or maple syrup)

2 large ripe bananas (or 3 small) mashed well

250g rolled oats

175g dried fruit like sultanas, cranberries, currants, chopped apricots etc

85g mixed seeds, I like chia, sunflower and sesame

 

Method 

 

Heat oven to 160C/140C fan/gas 3 and line a 20cm square tin with baking parchment or a silicone liner.

Melt the coconut oil and honey together in a large saucepan.

Add the mashed banana, oats, the dried fruit and the seeds to the pan and mix well.

Pour into the lined tin and push the mixture down well into the corners and sides. It needs to be well compacted and level.

Bake for 35-40mins until golden on top.

Cool in the tin and cut into 12. Store them in an airtight container.

 

 

If you enjoyed this, here’s an after school supper that adults will love as much as adults, and why not finish with a healthy avocado and raw chocolate version of a choc mousse? 

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