Salted Date Caramel and Banana Flapjacks
These flapjacks are refined sugar-free and gluten-free for guilt-free snacking.
Servings: 16 servings
- 200 g medjool dates
- 60 ml warm water
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 170 g cashew butter
- 175 g unsalted butter or use coconut oil to make this cake vegan
- 1 banana + 1 extra for decoration
- 350 g gluten-free oats
- 1 teaspoon ground cinnamon
Preheat the oven to 150°C and grease and line a 20cm square cake tin.
To make the date caramel pit the dates then place them in a food processor along with the warm water, vanilla extract and salt. Whizz together until completely smooth. You may have to scrap the sides of the processor a few times to help the process along.
Melt the butter in a medium pan over a low heat then remove from the heat and stir in the cashew butter, date caramel and mashed banana.
Pour the oats into a large mixing bowl then smother with the banana caramel mixture until it is all mixed well together.
Press the flapjack mixture into the tin so the top is even and smooth. Cut the extra banana into slices then place on the surface of the flapjack. Bake in the oven for 25 minutes.
Remove from the oven and leave to cool in the tin.
Once cool, remove from the tin and cut into squares.
Calories: 266kcal | Carbohydrates: 29g | Protein: 5g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 24mg | Sodium: 150mg | Potassium: 253mg | Fiber: 4g | Sugar: 9g | Vitamin A: 295IU | Vitamin C: 0.7mg | Calcium: 28mg | Iron: 1.6mg