Low-sugar banana and date flapjacks
Skill level: Easy peasy
Costs: Cheap as chips
Low-sugar banana and date flapjacks swap refined sugar for fruit, making them a much healthier option. These fruity flapjacks are the perfect snack for your little one. Make them as an after school treat or a lunch box filler, or even for breakfast. There's no chance of children missing the refined sugar as the banana and dates will provide a natural sweetness, but also make them count towards the recommended 5-a-day. This recipe makes 10 flapjacks and takes around 30 mins to prepare and bake.
- 85g dates, pitted
- 1 banana, roughly chopped
- 50g melted butter
- ½tsp bicarbonate of soda
- 225g oats
- 2tsp ground ginger or cinnamon
Give these flapjacks a bite by adding a handful of your favourite nuts, crushed.
- Preheat the oven to 180C, gas 4. Lightly grease a 7 inch x 7 inch square tin.
- Place the dates into a small bowl and pour over 85ml boiling water. Leave the dates to soak for about 10 minutes.
- Place the dates and water into a food processor, along with the banana, melted butter and bicarbonate of soda. Process until smooth.
- Weigh the oats and ground ginger or cinnamon into a large mixing bowl and add the processed date and banana mixture. Stir to combine. Pour the mixture into the greased baking tin.
- Bake in the preheated oven for 20 mins or until a very light golden brown.
- Leave to cool in the tin and then slice into bars. These flapjacks will keep in an airtight container for 3-4 days.
This recipe is part of our mummy blogger's challenge to get her whole family eating sugar-free. Find out how she got on!