When the children ask for an afternoon snack these little flapjack bites are just the thing. They’re made without refined sugar using a little honey and the natural sweetness of nut butter.
140 g Meridian Coconut and Almond Butter (though other nut butters will work fine)
80 g Honey
50 g Butter or coconut oil
110 g Gluten free porridge oats
2 tbsp Finely chopped dates
Preheat the oven to 160 degrees centigrade (fan-assisted) or 180 degrees otherwise.
Melt the nut butter, honey and butter/oil in a medium saucepan over a low heat, stirring with a wooden spoon. Once this is liquid stir in the oats and dates.
Push this mixture into the holes of a mini muffin baking tray.
Bake 12 minutes.
Remove from the oven and leave to cool a little before removing the flapjack bites from the tray.
Serve with natural yogurt.
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