Ok I will admit that this one started purely selfishly. I ADORE flapjacks and ate them by the bucket ton when I needed to boost my milk supply while nursing little one through illness. (Oats boost milk supply, isn't that amazing and so very, very fortunate?) I found a few recipes online for ones to share with the Playful One but somehow they just didn't hit the spot.
So I present some really yummy, squidgy but still crumbly flapjacks. They are sweet from all the dried fruit and you get a whole heap of calcium and fat due to the Almond Butter. Check for allergies before you introduce these though- citrus and nuts should be treated with caution and I'd probably wait a couple of months into weaning as these stick somewhat to the mouth when forced in by the fistful (the baby, not me, honest).
Baby Friendly Flapjacks
2-3 Medium Ripe bananas
1 1/2 Cup of dried fruit (chopped)
1 tsp Almond Essence
2 Cups of Oats
3 tbsp Butter (we use goat's as it seems gentler on her tummy)
2 tbsp Oil (rapeseed is preferable)
2 tbsp Almond Butter (no salt etc added)
1. Mash the bananas in a mixing bowl.
2. Add in the chopped fruit and mix (we used dates, figs and sultanas).
3. Brown the butter in a saucepan, combine with the oil and add to the mixture.
4. Mix in the oats and almond essence and leave to absorb for about 5 minutes
5. Spoon the mixture into a baking tin (we use a cake tin and cut it up like pizza slices after) and bake on 175 degrees C for about 25 minutes or until it's browning nicely.
6. Leave to cool before devouring.
1 comment:
This looks delicious! The differences in American and UK food terms always fascinate me. Here in the US, this is more what we would call a granola bar, while flapjacks are more like pancakes. I have to make any granola bars my son takes as a snack to his preschool, which does not allow nuts due to student allergies (the commercial bars always seem to contain nuts or traces of them). I'll definitely be adding this recipe to my rotation (substituting sunflower seed butter for the almond butter).
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