These flapjacks are bursting with goodness! They contain low GI-sugar and tons of fiber – a perfect way to refuel post-workout or mid-afternoon at the office.
· 450g fresh plums (halved, stoned and roughly sliced)
· ½ tsp ground ginger
· ½ ground cinnamon
· 150g coconut sugar
· 150g coconut oil (plus extra for greasing)
· 300g rolled porridge oats (use gluten-free if applicable)
· 140g buckwheat or quinoa flour
· 50g walnut pieces (roughly chopped)
· 2 tbsp runny honey
- Pre-heat your oven to 200C/180C fan and grease a 20x20 cm tin with a little coconut oil – or line with baking paper if it’s non-stick.
- In a large bowl, toss the plums in the ground ginger and cinnamon, with 50g of the coconut sugar and a small pinch of salt, then set aside to macerate.
- Gently melt the coconut oil with the honey in a saucepan.
- In a large bowl, mix the oats, flour, walnut pieces and remaining sugar together, then stir in the coconut oil and honey until everything is combined into a loose flapjack mixture.
- Grease a square baking tin about 20 x 20cm. Press half the mixture over the base of the tin, then tip over the plums and spread to make an even layer.
- Press the remaining oat mixture over the plums so they are completely covered right to the sides of the tin.
- Bake for 45-50 minutes until golden and starting to crisp around the edge of the tin. Leave to cool completely, then cut into squares.
- These will keep in an airtight container for 2 days or can be frozen for up to a month.