Banana and dark chocolate flapjacks
A healthy spin on a traditional flapjack. Natural sweetness is provided by bananas and medjool dates, which helps to keep the bars moist. Using dark chocolate chips instead of milk or white chocolate lowers the sugar content even further and adds extra iron, magnesium and fibre.
Directions
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Line a square brownie tin with baking parchment.
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Place the butter, medjool dates, maple syrup and a pinch of salt in a small saucepan and cook gently, stirring regularly, until the dates have broken down and a thick caramel has formed. Remove from the heat and leave to cool.
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In a small bowl, combine the porridge oats and muesli with the mashed banana, vanilla extract and cinnamon. Fold through the chocolate chips, then pour over the date caramel. Mix well, then pour the mixture into the prepared tin.
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Level the top with a spatula and bake in a preheated oven at 190C for 18-20 minutes until golden brown and set.
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Leave to cool in the tin before removing and cutting into 12 squares. Store in an airtight container for up to three days. Alternatively, freeze and use within one month.
