I made these as a gluten free option for coffee and cake after church. Sadly I found that there was some gluten in the muesli after I’d made them, so I had to find an alternative option. That said, they went down well as a more breakfast-y option after our morning service.
I first saw these over at Gourmet Mum. The only tweak I’ve made is using muesli (my favourite – Extremely Exotic Harvest Morn from Aldi) rather than oats and raisins. I love the crunch that the sunflower and pumpkin seeds add what is otherwise quite a soft slice compared to normal flapjack. The upside to the difference is of course that they are much healthier!
3 bananas – either mashed really ripe ones or ones that your frozen and then defrosted in the microwave
50g melted butter
50g / 2 tablespoons honey - I used forest honey which has a lovely pine-y flavour
1 teaspoon cinnamon
320g muesli (use gluten free if needed)
Here’s Gourmet Mum’s instructions:
- Preheat the oven to 200 C / gas mark 6. Grease a rectangular baking tray roughly 25 x 30cm in size (or whatever you have, a round cake tin one will do).
- Mix all the ingredients together well in a large bowl. Pour into the baking tray and use the back of a wet tablespoon to press the banana flapjack mixture down evenly across the tray.
- Bake for 15 – 20 minutes until golden brown but not dark. Leave to cool in the tray then remove and cut into 12 squares with a sharp knife.
I’m entering this into Bookmarked Recipes.