This week has been particularly busy as my husband and I are in the process of setting up a business. We’re both very excited about it and I can’t wait to share it with you all very soon… We also took little one to be fitted for her first pair of shoes. They’re a transition shoe from pram to walker as she still enjoys crawling around. As usual, little one put on the charm in the shop and was so well behaved when having her feet measured. We got a very cute pair of Mary Jane style red polka dot shoes and a purple trainer style pair in the sale. I still can’t quite believe that she is at this stage already!
As it has been so busy I wanted to make a yummy snack which was quick to make, used items I already had in the kitchen and would be ready to have on hand. Flapjacks! I have a lot of love for flapjacks and it seems to have passed onto little one as well. I love that they’re are versatile, healthy (depending on what extras you add) and are inexpensive. This recipe is also a winner for little ones as it is sweetened with honey and can be a great vehicle to get in some extra veggies! It is a pretty allergy friendly snack: dairy, egg, nut and soya free. Depending on the oats you use it is also gluten free if you can tolerate them. Oats are a great snack as they release energy slowly which is why many people have porridge for breakfast.
115g dairy free butter (I use pure sunflower spread)
5 tbsp runny honey
250g oats (not quick cook porridge oats)
1 medium banana, mashed until soft
1 medium carrot, grated
1 tsp ground cinnamon
1 tsp ground ginger
1. Preheat the oven to Gas Mark 4, 170C and line a baking tray with greaseproof paper.
2. In a saucepan melt the honey and dairy free butter together on a low heat.
3. Whilst the honey and dairy free butter are melting mix the oats and spices together.
4. Once the honey and dairy free butter is melted, mix in the mashed banana and grated carrot.
5. Leave the mix to cool slightly and then pour in the oats, stirring until well combined.
6. Tip the oaty mixture onto the baking tray and press the mixture out towards the edges.
7. Bake in the oven for 30 minutes until golden and slightly springy to the touch. This will give you a chewy flapjack. Leave in the oven for longer to get a crispy flapjack.
8. Cut into 16 squares or 24 rectangles (great for smaller hands and tums!) while the flapjack is still warm and then allow to cool in the tin.
9. When fully cool you can store in an airtight tin.
You can jazz up these flapjacks with lots of different options. As always, anything extra you add may change the allergy content and nutritional value. Dried fruits- cranberries, raisins, apricots etc – taste great or a handful of dark chocolate chips makes for a sweet treat!
Dairy, egg, nut, soya and gluten free (GF depending on the oats you use)
Makes 16 large flapjacks or 24 small flapjacks
Total make time less than 45 minutes