Nourishing Amy creates her favourite rapsberry and peanut butter crumble flapjacks. Perfect fuel to recover after a long day on the road. Be a Force of Nature.
Ingredients:
Flapjack:
- 2 ripe medium-large bananas (250g peeled weight)
- 200g Deep Roast Crunchy peanut butter
- 4 tbsp maple or agave syrup
- 2 tbsp coconut oil, melted
- 160g oats
- 50g sunflower seeds
- 1 tbsp chia seeds
- 35g TRIBE Vanilla and Cinnamon Protein
Raspberries:
- 100g raspberries
- ½ tsp cinnamon
- 1 tbsp chia seeds
Topping:
- 50g oats
Method:
- Preheat the oven to 160Fan/180*C and line a loaf tin (roughly 10cm x 20cm) with parchment paper.
- Prepare the raspberries by mashing the berries in a small bowl and stir in the cinnamon and chia seeds. Leave for 10 minutes.
- In a large mixing bowl, mash the bananas and add the peanut butter, syrup and coconut oil and whisk to a thick mix.
- Pour in the oats, sunflower seeds, chia seeds and protein powder and stir to a sticky batter.
- Save 200g of the flapjack mix and transfer the rest to the lined tin and smooth over the top, pressing down well. To the leftover mix, add in the 50g oats and stir to a crumbly mix.
- Spread the raspberry chia jam over the base and top with the crumbly mix, pressing in slightly.
- Bake for 25-30 minutes until golden on top, you may want to cover the top with foil for the final 5-10 minutes.
- Allow to cool fully before removing from the tin and slicing into bars or squares.
