Banana Beetroot Blueberry Flapjacks (Gluten Free)

Banana flapjacks are super easy to make, really healthy, juicy & delicious. With added beetroot and berries here, which turn them an amazing purple.
Banana beetroot blueberry flapjacks (gluten free)

It’s been a while since I posted a cake recipe–but I think you’ll like this one.

I think it’s such a delicious mix of flavours, which are enhanced by a creamy coconut tahini topping and gooey warm berries.

It’s also incredibly easy to make–just a matter of adding all the ingredients to a food processor, blitzing, spooning into a baking tray, baking, and viola!

As it’s made with buckwheat flour, it’s completely gluten-free, vegan of course and sweetened with a little coconut sugar and medjool dates.

Enjoy, xx

The Recipe

Banana beetroot blueberry flapjacks (gluten free)

Banana Beetroot Blueberry Flapjacks (Gluten Free)

Banana flapjacks are super easy to make, really healthy, juicy & delicious. With added beetroot and berries here, which turn them an amazing purple.
Prep time: 10 minutes
Cook time: 20 minutes
8 servings
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Ingredients

For the flapjacks

  • 3 really ripe organic bananas chopped
  • 2 cooked organic beetroots
  • 2 scopes acai optional
  • 1/3 cup maple syrup
  • 2 tbsp almond butter
  • 2 cups organic gluten-free oats
  • 1/3 cup flax
  • 1/3 cup sunflower seeds
  • 1/3 cup sesame seeds
  • 1/3 cup ground almonds
  • 1 tsp cinnamon
  • 1 tsp mixed spice
  • Pinch chilli flakes
  • 1/3 cup melted coconut oil

The toppings

  • 1/2 cup blueberries
  • Handful muesli or mixed nuts and seeds

Instructions

  • Pre heat the oven to gas mark 5/190C.
  • Mix all the dry ingredients in a large bowl.
  • Add the banana, beetroot, almond butter and acai in a food processor until thoroughly blended.
  • Heat coconut oil gently in a saucepan until melted, then add to the wet mix–pulse for a second.
  • Add the wet mix to the mixture & stir well until everything is combined (this shouldn’t be too wet).
  • Line a baking tray with greaseproof paper & spread the mix on top, around an inch thick.
  • Top with the blueberries and your choice of crunchy toppings.
  • Bake for 30 minutes–test the middle of the flapjacks with a knife to ensure they are cooked through. If not, bake for a further few minutes and test again.
  • Remove from the oven, leave to cool slightly & then divide into squares.
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I'd love to hear your comments…

  • Pip
    5 years ago Reply

    Hey

    I made these over the weekend – AMAZING!!! My beetroot hating daughter liked them! My footballer son loves them! Just my favourite gym buddy (aka my man) to go now

  • Sharon
    6 years ago Reply

    Hi, I just want to check if the 1/3 cup of flax seed is milled or whole seeds?

  • Cassie
    9 years ago Reply

    Haha, I usually thought of flapjacks as pancakes, but it turns out they’re oat bars! Wow, I think that beetroot is a daring ingredient, but I am so excited to give it a try. I will be the first to say that I used to HATE beet in anything sweet, but upon trying this beet juice on a juice cleanse, I had to change my mind right away!

    • Pamela lowe
      4 years ago Reply

      Could I ask what scopes are of the acai.

      Going to see my daughter soon and would like to make them to take as a gift.

    • Niki
      9 years ago Reply

      Hey Cassie!
      He he they are oat bars!
      I absolutely love beetroot.. So not so daring for me but I promise you don’t get a strong beetroot taste just a lovely purple colour.
      Can’t wait to hear what you think!
      Love, Niki xx

Let me know what you think below…

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