This recipe has been adapted from an original recipe Protein-Packed Flapjacks by Jenny Tschiesche aka the Lunchbox Doctor. I really like this recipe as it’s nut free, which is suitable for kids to take to school, and it’s full of protein and healthy fats.
I have added some ingredients and used some different sugars because that’s all I had in the cupboard, but essentially it’s very similar. The ingredients that I used are in blue. My kids aren’t big fans of dried fruit so I only used currants and halved the amount.
Ingredients:
- 75g (30z) mixed seeds (pumpkin and sunflower work well, but any seed will do)
- ¼ cup chia seeds (makes it a little chewy)
- 125g (4oz) butter
- 75g (3oz) dark muscavado sugar (original recipe had rapadura, both available from the supermarket)
- 1 tbsp. honey (Jenny used black strap molasses)
- 175g (6oz) oats
- 25g currants (original recipe uses 50g dried fruit cut into small pieces)
- ¼ cup puffed Amaranth
Instructions:
- Preheat the oven to 180°C (350°F).
- Whizz the seeds and chia seeds to a powder in a food processor or coffee grinder (in batches if using a coffee grinder).
- In a saucepan melt the butter, sugar and honey.
- Add the oats, dried fruit, amaranth, and ground seeds.
- Mix until all the ingredients are coated with wet ingredients.
- Spread the mixture out on a baking tin lined with greaseproof paper and bake for 20-25 minutes or until golden brown.
Cut whilst warm but allow to cool in the baking tray before removing.