This is a simple plant-based flapjack recipe, that holds together really nicely. Using bananas, dried fruit and maple syrup means you don’t need to add crazy amounts of refined sugar.
Ingredients:
- 3 bananas
- 250g organic oats
- 75g mixed seeds (sunflower/ pumpkin/ chia)
- 75g dried cranberries
- 50g desiccated coconut
- 2 tablespoons coconut oil
- 2 tablespoons maple syrup
Instructions:
- Preheat oven to 180°C
- Take a large bowl and mash the bananas up with a fork
- Melt the coconut oil gently in a saucepan until it becomes liquid
- Add the coconut oil, maple syrup, coconut, seeds, dried fruit and oats to the banana mash
- Mix together thoroughly
- Transfer the mixture into a shallow baking tin lined with baking paper and use your fingers to spread the mixture evenly into the tin
- Bake for 30 minutes and then place onto a wire rack to cool
I was a bit unsure whether to post this recipe, as it’s not exactly healthy. To make it more in keeping with the Natural Born Fitness ethos, I’ve modified the traditional Northern English recipe quite a bit, omitting the muscavado sugar completely, and substituting the butter and cow’s milk for olive oil and rice milk respectively. Best to use it as a delicious seasonal treat or as comforting hill food.
Ingredients:
- Olive oil – 100g
- Treacle (or molasses) – 100g
- Golden Syrup – 100g
- Self raising flour – 200g
- Ground ginger – 3 tsp
- Ground cinnamon – 1 tsp
- Bicarbonate of soda – 1 tsp
- Pinhead oatmeal – 100g
- 1 beaten egg
- Oat milk – 120ml
- Stem ginger – 1 tablespoon – chopped
- Optional: apple puree – 1 tablespoon
Instructions:
- Preheat oven to 150 °C
- Line a square cake tin with baking paper
- Place the oil, treacle and syrup in a small saucepan and heat gently until completely mixed together
- Remove and allow to cool
- Add the flour, ground ginger, cinnamon, bicarbonate of soda, oatmeal and stem ginger to a large bowl and mix together
- Gradually stir in the cooled treacle/syrup/oil mixture
- Next stir in the beaten egg, oat milk (and apple puree if using) until you get a smooth mixture
- Pour the batter you’ve created into the cake tin
- Place in the oven and bake for approximately 30 mins
- Remove from the oven and allow to cool
- Ideally you should store the Parkin for a few days before eating (good luck with that)
These flatbreads or tortillas are super easy to make and can be used to create wraps. I find wraps tend to work well as portable training snacks as they are soft and fairly robust, and can be used with a variety of different fillings depending on your requirements.
Preparation time:
5 mins prep (+/- 30 mins resting) + 10 mins cooking time
Ingredients:
( Makes 8 medium sized flatbreads)
- 1 cup plain white flour
- 1 cup Rye or Spelt flour
- 1 teaspoon salt
- 2/3 cup water
Instructions:
- Combine the ingredients in a bowl and mix together
- Knead the mixture on a lightly floured surface for a few minutes until you get a smooth dough
- Ideally allow the dough to rest for about 30 minutes (this step is preferable but not crucial)
- Divide the dough into 8 pieces and shape into rounds
- Roll each round into a thin flatbread
- Heat up a frying pan (no oil required) and add a flatbread to the pan once hot
- Cook one side for 30 – 60 seconds until it starts to develop brown spots
- Flip over and cook the other side for a similar amount of time
- Repeat for the rest of the batch
- Wrap the freshly cooked flatbreads in a clean tea towel to prevent them from drying out and becoming crispy – you want them soft and moist in order to use them as wraps
Instructions
Combine the ingredients in a bowl and mix together
Knead the mixture on a lightly floured surface for a few minutes until you get a smooth dough
Ideally allow the dough to rest for about 30 minutes
Divide the dough into 8 pieces and shape into rounds
Roll each round into a thin flatbread
Heat up a frying pan (no oil required) and add a flatbread to the pan once hot
Cook one side for 30 - 60 seconds until it starts to develop brown spots
Flip over and cook the other side for a similar amount of time
Repeat for the rest of the batch
Wrap the freshly cooked flatbreads in a clean tea towel to prevent them from drying out and becoming crispy - you want them soft and moist in order to use them as wraps
