festival survival flapjacks
guest post by balancednotclean.com
It’s Glasto week and you literally cannot pack enough snacks! If you’re in need of something delicious and nutritious to keep your energy levels high this week then these raw flapjacks packed with seeds and nuts are perfect and so easy to make.
“The only things you need for this recipe are a microwave and fridge :).
Crunchy nuts and seeds come together with gooey dried strawberries to form a bar or bitesized portions (depending on how you cut it!) with a sweet tropical flavour.” @balancednotclean
55g quick oats (approx 2 sachets of ‘Quaker Oats So Simple’)
Optional: approx 40g milk or dark chocolate, for coating
The oats are important, as being quick oats they absorb the melted honey and coconut oil much faster. However, as long as overall volumes and weights for the nuts and seeds and fruit are kept the same, this should still stick together well. The quantities I have used of each has had the best outcomes as far as sticking together is concerned, however.
Place the brazil nuts and peanuts into a plastic bag.
Using a rolling pin, slowly squash the nuts into small pieces by rolling over them (approx a few millimetres across). It doesn’t matter if a few are in larger bits, but I find having the nuts in smaller pieces helps when cutting the bars.
Pour the crush nuts into a microwave safe bowl alongside the quick/instant oats, honey, coconut oil, chia seeds, sunflower seeds, golden linseeds and dried strawberries.
Microwave for 1 minute (850W).
Stir the contents of the bowl until all of the dry ingredients have been well covered with the melted honey and coconut oil.
Microwave for a further 20 seconds, and then stir again, making sure the honey and coconut has reached all of the ingredients.
Transfer the mixture (careful, it will be hot!) to a small, freezer safe tub (the smaller the container, the thicker the bars and the easier they will be to stick together). I use a lunchbox about 15cm x 7cm. The container will need to be lined with parchment, with some hanging over the sides so that you can easily lift out the bars later.
Once all of the mixture is inside the tub, squash down the mixture firmly using the back of a spoon. You may find this more effective if you put some baking parchment between the mixture and your spoon.
Before you leave the mixture to cool for a while, you may want to add chocolate to the top of the mixture. I find it helps the bars stick together particularly well once it sets hard.
To melt the chocolate, I simply add it to a microwave safe bowl and microwave for 30 second bursts, being careful not to burn it, until it is melted. Stirring the chocolate once it starts to melt is helpful.
Pour the melted chocolate over the mixture. Spread the chocolate in a slow, but even manner if necessary.
Leave the mixture to come to room temperature for about an hour.
Lightly mark 6 bars, or 12 bites, into the mixture so that it is easier to cut later.
Refrigerate for 1 hour, until firm and set. Freezing is also an option.
Remove the mixture from the box/tin, slice, and serve. These should keep for about a week in the fridge - if they last that long :-).
Get hold of all these ingredients and more now on the graze online shop.
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