![]() Prep Time 10 mins Cook Time 20-25 mins Serves 2 (flapjack makes 15 portions) See bottom of recipe for low and high carb options Ingredients Flapjack 375g Honey 375g grass fed butter 600g flaked oats 30g whey protein (ideally unflavoured) 1 teaspoon cinnamon 1 teaspoon allspice Fruit 1 small mango 2 figs 40g blackberries 40g blueberries Honeyed Yoghurt 200g Greek Yoghurt 2 teaspoons honey Directions Preheat the oven to 160C and line a baking tray with greaseproof paper. Melt the honey and butter in a large pan on low heat, remove from the heat and add the oats, protein and spices mixing well together. Spoon on to the tray and bake for 20-25mins until golden brown. Once cooked and cooled, cut in to 15 pieces. Each piece is one serving, and the rest can keep in some decent Tupperware for over a week! To prepare the fruit, peel the mango and remove the stone, chopping in to small pieces. Click here for a guide to dicing mangos. Also quarter the figs. Mix the honey and yoghurt together. Finally, to layer, chop up a piece of flapjack into smaller pieces and layer in various combinations, topping with the figs! Low Carb Option: Serve with 15g pecans instead of the flapjack High Carb Option: Divide the flapjack into 10 servings and add 15g of dried fruit to the dish
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