Multigrain Flapjacks

I don’t care what people say about cereal bars, they are HANDY.

Anything I can eat quickly with one hand and tastes good will always be a winner to me.

BUT, they always tend to have high levels of added sugar or processing. Bummer.

A habit of mine is reading labels and trying to make the best choice I can, even when I’m probably not making the best choice overall. But practicality > ideal is how I live my life.

I recently bought some Quinoa Bars, they’re basically flapjacks made from quinoa instead of oats (they’re from Aldi and I definitely recommend), but it got me thinking, how feasible would this be to do myself?

So I did. But I didn’t stop at just quinoa (no no why would I? Far too simple), I made multigrain flapjacks and they taste awesome and they aren’t hard to make at all.

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Here’s what to do

Cook 100g quinoa and 100g buckwheat in a pan with water until soft.

Separately, soak 10 ditted dates in 100ml of boiling water. When soft, add 2 tbsp maple syrup, and blend to a paste.

Whilst the grains are still warm, stir through 2 tbsp of coconut oil, and add the date mix. Stir in 2 tbsp sultanas, 1 tsp cinnamon and 100g of oats (plus any extras you wanna chuck in).

Divide in to a muffin tray (the cups make really good portion sizes, they take less time to bake and you don’ have cut them, so many wins).

Press down firmly and bake at 180C for 15-20 mins. Leave to cool.

Melt 150g dark chocolate, and smooth over the surface of each flapjack, sprinkle with what ever toppings you like (I used pumpkin seeds, chopped hazelnuts and coconut flakes).

ENJOY.

They keep in the fridge for around a week.

Makes 12

Per flapjack-  Kcal: 198     Protein: 4g      Carbs: 32g     Fats: 7.5g

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