Chocolate and Banana Flapjacks
The recipe Chocolate and Banana Flapjacks could satisfy your Indian craving in around 40 minutes. This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe serves 16 and costs 49 cents per serving. This morn meal has 201 calories, 3g of protein, and 8g of fat per serving. It is brought to you by Tinned Tomatoes. A couple people made this recipe, and 54 would say it hit the spot. Head to the store and pick up banana, dairy free margarine, oats, and a few other things to make it today. Overall, this recipe earns a rather bad spoonacular score of 32%. Banana, Coconut & Chocolate Chip Flapjacks & Stirling Castle, Bananan and Coconut Flapjacks, and Chocolate flapjacks are very similar to this recipe.
Servings: 16
Ingredients:
1 banana, mashed
½ cup/100g dairy free margarine (or you could use butter)
100g dark chocolate, broken into small chunks
5 tbsp golden syrup (or you could use agave syrup or honey)
3½ cups porridge oats
1 cup raisins
Equipment:
baking pan
aluminum foil
oven
frying pan
bowl
Cooking instruction summary:
1. Preheat oven to 160c/140c fan/gas mark 3 and line a brownie pan or baking tray with greaseproof paper. I like to use foil backed parchment as it moulds to the pan nicely and is less fiddly.2. In a small pan melt together the margarine and golden syrup, then stir in the mashed banana and set aside to cool.3. Measure the oats into a large bowl, mix in the raisins and chocolate4. Pour in the cooled wet mixture and stir until well combined. If the mixture seems a little wet, you may add more oats.5. Pour the mixture into your prepared pan and press down with the back of a spoon until even.6. Bake for 25 minutes until golden, but slightly springy to the touch. Leave to cool in the pan. 7. Cut into 16 squares and enjoy!
Step by step:
1. Preheat oven to 160c/140c fan/gas mark 3 and line a brownie pan or baking tray with greaseproof paper. I like to use foil backed parchment as it moulds to the pan nicely and is less fiddly.
2. In a small pan melt together the margarine and golden syrup, then stir in the mashed banana and set aside to cool.
3. Measure the oats into a large bowl, mix in the raisins and chocolate
4. Pour in the cooled wet mixture and stir until well combined. If the mixture seems a little wet, you may add more oats.
5. Pour the mixture into your prepared pan and press down with the back of a spoon until even.
6. Bake for 25 minutes until golden, but slightly springy to the touch. Leave to cool in the pan.
7. Cut into 16 squares and enjoy!
Nutrition Information:
covered percent of daily need
