CAN'T BE FLAPJACKED AGAIN
Can’t be Flapjacked Again
4 February 2016
My brain and body is so disinterested in getting out of bed at the moment. The workaholic in me is pumped the kids are back at school and it’s go go go with routine, but the lazy oaf who lies deep within is bummed about the shorter lounging around time.
I set my alarm an hour before I have to get out of bed. Stupidly, I think by pushing the snooze button six times I’m cheating the system. In that hour, I like to whinge a lot, pull the doona over my head and swear, then finally stomp around and look for my ugg boots, like a precocious teenager. Instead of having that extra hour of peaceful sleep.
Because I’ve been away for most of the school holidays, there’s been none of my usual holiday cake baking. Normally at the start of the year I am stocked with emergency cakes for this very moment. But the freezer is bare and I am walking around bleary eyed with no idea of what’s going on.
So I’m sticking to super easy stuff and then gradually work my way back into Lunch Lady mode. This flapjack is quick, simple and good for you!
Can’t be Flapjacked Again
WHAT YOU NEED
- 1 cup dates
- 100ml boiling water
- 1 very ripe banana
- 1 vanilla pod, seeds scraped out
- 1/4 cup coconut oil, melted
- 1/2 tsp bicarb soda
- 250g rolled oats
- 1/3 cup chia seeds
WHAT YOU NEED TO DO
- Preheat the oven to 180˚C / 350˚F / Gas Mark 4.
- Line a slice tin with baking paper.
- In a small bowl put the dates and boiling water and allow to soak for 5 minutes.
- After 5 minutes pop the dates and water into a food processor with banana, vanilla seeds, coconut oil and bicarb soda and whizz until ingredients form a paste.
- Put the paste in a bowl and pour in the oats and chia seeds. Mix well until combined.
- Tip the mixture into the lined tin and squiz down with a spoon.
- Pop in oven for 25 minute or until golden brown and firm.
- Cool completely on a wire rack before cutting up into bars.
- Store in an airtight container.
Meet Jennifer Cossins
Drawing Outside The Lines
