I had such an unusual craving for flapjacks the other day - it was intense. I suddenly thought about one of the best flapjacks I've ever had from a local bakery back in my home-town and it was drool centre, I needed a flapjack asap. Not willing to travel all that way for a 90p square of flapjack I set to looking for a recipe. I checked my new Deliciously Ella cookbook first as I was sure there was a super simple recipe in there, and there was, but it used several tablespoons of coconut oil which I'm not the biggest fan of when used in baking... so decided to wing it.

The result was pretty impressive if I do say so myself ;) these flapjacks are soft and chewy, not as firm as your regular flapjack and have a caramel gingerbread flavour thanks to some spices added. I went in the healthy flapjack direction but also kept some of the original naughtiness of a good buttery sugar filled flapjack.

  • 1 1/2 cups oats
  • 1 tbsp butter (or equivalent if vegan)
  • 3 tbsp maple syrup
  • 2 tbsp almond butter
  • 1/4 cup ground almonds
  • 1 ripe banana
  • 1/2 tsp cinnamon & ginger

Pre-heat the oven to 180 (fan) and get a saucepan on a medium heat. Add the butter and maple syrup and let melt. Add the ripe banana to the pan and mash until as smooth as possible. Stir in the almond butter, ground almonds and cinnamon and ginger. Let gently bubble for 2-3 minutes, stirring almost constantly.

At this point you have to resist eating the mixture (seriously, taste it, I could have just dug in with a spoon - who cares about oats) on its own and add the oats. Stir until combined and then pour into a small pan that you've lined with baking paper. 

Press down firmly and bake for 20 minutes. 

Cool. Slice. Enjoy!