Ingredients 140 ml coconut oil 60 ml maple syrup 8 medjool dates, stones removed 1 tsp ground cinnamon 275 gr gluten-free oats 110 gr almond flour 1 banana, mashed
Optional: chocolate chips
Instructions Preheat the oven to 170°C. Line a brownie tin with parchment paper. Melted gently the coconut oil with the maple syrup. Add the dates, cinnamon to the coconut oil mixture. Mash and mix the dates in the wet ingredients, still on a low heat. Add the almond flour, the oats and the mashed banana. Mix vigorously. Transfer into your baking tin. Flatten the mixture with the back of a spoon. Cook for 30 minutes. Let it cool down.
Optional:
While the giant flapjack cools, melt a handful of chocolate chips to drizzle over it. Cut in how many squares as you feel like and enjoy!
Recipe loosely adapted from Susan Jane White's one. Check her out, she has amazing recipes!