These are some really nutritious and tasty flapjacks with secret veg that no one will notice.
The Vitamin A in the squash will be better absorbed by the fat from the cashew butter, plus the addition of this makes it creamier. This recipe is also filled with fibre which is slow releasing in energy and you can’t be bad to a flapjack which has a veg in it AND still tastes amazing plus is one of the best ways to get nutrition into your body and your kids without anyone knowing about the veg!
The before and after of my taste test of these babies!
Recipe – Makes 8 thick flapjacks
-300g oats
-290g butternut squash or pumpkin
-2 medium bananas
-1 or 2 Tbspn maple syrup (you choose depending on how much of a sweet tooth you have)
-80g cashew butter (can sub with another nut butter)
-100ml milk (plant based tastes best e.g almond)
-1 tspn ground vanilla powder (this gives an amazing flavour & pairs sooo well with the cashew butter so really try to get this [try amazon], if you can’t get it, sub with cinnamon which I love!
-290g butternut squash or pumpkin
-2 medium bananas
-1 or 2 Tbspn maple syrup (you choose depending on how much of a sweet tooth you have)
-80g cashew butter (can sub with another nut butter)
-100ml milk (plant based tastes best e.g almond)
-1 tspn ground vanilla powder (this gives an amazing flavour & pairs sooo well with the cashew butter so really try to get this [try amazon], if you can’t get it, sub with cinnamon which I love!
Directions
-Peel and chop the squash then steam it for 10min until soft
-Preheat the oven to 150C
-Blend together the squash, banana, cashew butter, maple and milk (and vanilla extract if using this version of the vanilla) until smooth
-Weigh out the oats and stir through the vanilla powder if using
-Pour the wet mix into the dry and stir until well combined then push into an oiled tin/dish and bake for 25mins
-Preheat the oven to 150C
-Blend together the squash, banana, cashew butter, maple and milk (and vanilla extract if using this version of the vanilla) until smooth
-Weigh out the oats and stir through the vanilla powder if using
-Pour the wet mix into the dry and stir until well combined then push into an oiled tin/dish and bake for 25mins
Once cooled, keep in an airtight container in the fridge.
