Energy-Boosting Healthy Flapjacks

I went through many versions of this energy-boosting healthy flapjack recipe before I finally settled what I consider to be the one. I stopped at this version because it was exactly what I wanted it to be. A little crispy on the outside, a little chewy on the inside and jam-packed full of goodness.

I knew I wanted my flapjacks to be hempy. I love hemp. I used to be on the fence about it, in that I knew it was good for me, but I hadn’t quite accepted its unique flavour. Then one day it just happened. I fell in love with the taste, the texture, the endless possibilities and can only hope that hemp will forgive me for taking so long to get onboard, when it was offering me so so much.

There’s an absolute omega-3 party going on in every bite of these flapjacks (chia and hemp seeds I’m looking at you) and so these snacks have the potential to really take your mood up a notch due to the naturally mood-boosting properties of omega-rich foods. And let’s not forget all the other nutrients (woah fibre), antioxidants, complete proteins, vitamins and minerals hiding in things like the seeds, oats and other ingredients in this recipe.

Traditionally made with tonnes of sugar and butter, flapjacks are notoriously sweet snacks. The energy comes from the sugar hit. There’s there’s no denying that even these ones are a treat. I’ve made them sweet because that’s how I like ‘em but they are considerably less sweet than your average ‘jack. The sugar comes from what I consider to be more wholesome and natural sources and the kick of energy comes from way more than just sugar (hi again seed friends, fruit, nuts….I could go on).

I’ve used date syrup as my liquid sweetener, but you could use something else, like maple syrup or coconut nectar. Whatever you prefer. Date syrup has a dark treacle-y flavour which I think really lends itself to flapjacks.

I’ve used some sprouted, dehydrated buckwheat because it adds a lovely subtle crunch. I have found that 2 tablespoons is about as much as I can get away with in this recipe without caused the flapjacks to crumble. The buckwheat seems to like its independence. If you don’t have any, you can add more seeds instead.

You could also switch up the ingredients to suit what you have in your cupboards. You might risk a slightly crumbly texture, but really who cares about that when the crumbles are full of goodness?

Ingredients

For The Flax Egg

1 tablespoon ground flaxseed

2 1/2 tablespoons water

Dry Ingredients

1 cup oats

1/2 cup hemp seeds (without shells)

1/2 cup desiccated coconut

1/4 cup raisins

1/4 cup pumpkin seeds

2 tablespoons sprouted dehydrated buckwheat (or substitute for seeds of your choice)

2 tablespoons pistachios chopped. Raw or roasted will work. If you use salted, go easy with your “pinch of salt” later on

1/2 - 1 teaspoon cinnamon

About 8 gratings of whole nutmeg or a pinch of ground nutmeg

3 tablespoons coconut sugar (you can use less but texture will vary)

3 tablespoons spelt flour (or flour of your choice)

Pinch of salt

Wet Ingredients

2 tablespoons nut/seed butter of choice. I like hazelnut or almond.

3 tablespoons coconut oil, melted

3 tablespoons liquid sweetener such as maple syrup, date syrup, coconut nectar

1/2 an apple grated (including the skin)

1 heaped tablespoon grated fresh ginger (or substitute 1/2 teaspoon ground ginger)

pinch of vanilla powder (or 2 teaspoons vanilla extract)

Method

Preheat your oven to 180°c (160°c Fan) / 350°f / Gas mark 4

Line a baking tray/tin (around 12 x 9 inch works well) with parchment paper.

Make your flax egg by combining the ground flaxseed and water. Mix well and set aside for at least 5 minutes.

Add all of the dry ingredients to a large mixing bowl and mix well.

In a separate bowl combine all of the wet ingredients along with the flax egg and whisk with a fork until everything comes together and you have a thick syrup.

Pour the wet ingredients over the dry and mix really well so you have no hidden dry bits.

Put the mixture into your pan and using damp hands, really press everything down. Try to really get the mixture nice and compact, taking time over the corners of the pan.

Once you have a nice smooth surface, put the pan in the oven and bake for 25-30 mins until golden brown and starting to crisp up around the edges.

After removing from the oven, leave the flapjacks undisturbed in the pan for 5 minutes. Then, still leaving the flapjacks in the pan, carefully cut into squares and leave to cool in the pan for another 10-15 minutes.

Carefully lift the flapjacks out of the pan by holding onto the edges of the parchment paper. Sometimes it’s easier if someone can help you, so you lift 2 sides of the paper each. Put the flapjacks on a cooling rack. I leave mine on the paper as they are still quite delicate until completely cool.

As the flapjacks cool, they will firm up, so try to resist eating them straight out of the oven as they’ll be a little bit crumbly.

Store in an airtight container. I recommend keeping them in the fridge because of the apple but they should be fine at room temperature too.