Protein Flapjacks Recipe
- 65g Pecans (halves)
- 65g Pumpkin seeds
- 100g Glace cherries (quarters)
- 250g Jumbo oats
- 125g Block butter
- 3 tbsp Golden syrup
- 125g Light brown sugar
- Preheat the oven to 190⁰c, Fan 170⁰c, Gas 5, 375⁰F.
- Prepare the 9 inch square tin by lining with parchment paper.
- Weigh the pecans and slice in half (if not already halves). Place in a bowl.
- Place the pumpkin seeds in the bowl with the pecans.
- Quarter the glacé cherries and add to the bowl.
- Mix together evenly in the bowl and leave aside for later.
- Weigh the jumbo oats and set aside in a separate bowl.
- Next place the butter, golden syrup and light brown sugar into a large saucepan and place on a low heat, stirring regularly to combine the mixture and ensure it doesn’t catch at the bottom.
- Once everything has melted, the mixture should no longer be grainy but have a smooth consistency.
- Take the saucepan off the heat, add the jumbo oats and using a spatula or a wooden spoon stir until combined.
- Add the prepared mixture of pecans, pumpkin seeds and glacé cherries into the saucepan. Mix well to ensure they are evenly distributed.
- Pour the flapjack mixture into the tin and level using the back of a spoon or a spatula.
- Bake for 20-25 minutes or until golden brown in colour.
- Allow to cool completely before slicing.
- Now you can enjoy your healthy protein flapjacks.
- If you wanted to decorate the flapjack you could drizzle or put a thin layer of chocolate over the top, I would recommend at least 40% cocoa solids.
Did you make this recipe?
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