Ingredients 4/5 sticks of rhubarb, clean and diced 1 dash of lemon
200 gr gluten-free oats 2 bananas, mashed 1 apple, diced 100 gr dates, chopped 4 tbsp stewed rhubarb 2 tbsp maple syrup
60 gr stewed rhubarb 1 tbsp chia seeds, milled 1 tbsp maple syrup
Instructions Stewed rhubarb: Place the diced rhubarb in the TM bowl and cook Speed 1, 10 minutes, 100C. Mix 10 seconds, Speed 10. Taste and add maple syrup if you like, as rhubarb can be sour. Set aside and let it cool down.
Rhubarb Chia Jam: Take 60 gr of cooled stewed rhubarb and add the chia seeds and maple syrup. Mix and let it sit for 10 minutes.
Flapjacks Preheat the oven to 180C. Mash the bananas and apple in the TM, Speed 7, 10 seconds. Add all the other ingredients. Mix 10 seconds, Speed 7 or until everything is well mixed. Divide 2/3 of the mixture in 12 muffin tins (I sprayed the tin with a little bit of coconut oil to prevent sticking.) Add a tbsp or 2 of rhubarb chia jam Cover the jam with the rest of the mixture. The mixture is sticky so it's a bit of a challenge to spread it over the jam. But do your best and it doesn't matter if the jam is not totally covered. It'll caramelised while cooking. Bake them in the oven for 40 minutes. Let them cool down before eating. Enjoy!
The recipe can be made without a TM. Just use a blender for the flapjacks.
For the stewed rhubarb, simply cook the rhubarb over a medium heat until soft. Then, blend to get a smooth texture.
Any leftover stewed rhubarb can be frozen in ice-pop containers and turned into nice-cream :)