Homemade Protein Flapjack Bars
Ingredients
- 250g wholegrain porridge oats
- 120ml maple syrup
- 100g medjoul dates
- 100g almonds
- 85g dried cherries
- 80g coconut oil
- 60g coconut sugar
- 35g Very Vanilla Protein
- 1/2-1 tsp salt
Preparation
Chop the almonds into rough pieces. Place on a baking tray and bake in the oven at 180C, stirring from time to time, until just beginning to colour. Transfer to a large bowl.
Spread the oats out onto two baking trays and bake as you did for the almonds, stirring from time to time. Transfer to the bowl with the almonds.
Roughly chop the dried cherries and dates. Stir into the oat mixture. Stir in the protein powder and salt.
In a small pan melt together the coconut oil, sugar and maple syrup. Let boil for 2-3 minutes, then pour over the mixture in the bowl and stir well.
Transfer to a lined baking dish. Place a piece of baking paper on top and press down firmly all over. You can use the side of a glass to do this. Place in the freezer to set.
Remove from freezer and cut into squares, then store in an airtight container either at room temperature or in the freezer.
