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Banana beetroot blueberry flapjacks (gluten free)
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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.
Course Breakfast, Cake, Dessert, Snack
Cuisine Plant-based
Diet Gluten Free, Vegan, Vegetarian
Keyword Bananas, Beetroot, Blueberries, Plant-based, Vegan
Prep Time 10 minutes
Cook Time 20 minutes
Author Niki Webster

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.

Notes

8 servings