Recipe courtesy of Pulsin'
Peanut Butter Protein Flapjacks
· 35 mins
· makes 12
INGREDIENTS
- 200g pitted dried dates
- 240g rolled oats, gluten-free if required
- 30g pumpkin seeds
- 2 tbsp ground flaxseed
- 40g dried cranberries
- 120g peanut butter (cashew & almond butter also work well)
- 150g dried figs
- 75g almonds
- 10g sunflower seeds
- 2 tbsp Pulsin' protein powder (pea, soya, organic sunflower & organic whey varieties worth beautifully)
- 100ml Agave
INSTRUCTIONS
- Line a 26cm X 16cm rectangular baking tray with greaseproof paper and lightly grease with a little coconut oil.
- Place pitted dates, figs, rolled oats, and almonds in a food processor, blitz to chop up into little pieces. Pour into a mixing bowl.
- Add seeds, ground flaxseed, Pulsin' protein powder (pea, soya, organic sunflower or organic whey all work well) and cranberries. Mix well.
- Mix agave and peanut butter together in a small bowl and then add to the seedy date mix. Mix thoroughly with your hands to form a stiff dough.
- Transfer and press into the prepared baking tray and set in the fridge for about 20 mins.
- Slice up into bars. Enjoy!
- These keep fresh in the fridge in an airtight container for about 7-10 days.