Peanut butter flapjacks

Healthier, lower-sugar peanut butter flapjacks? Yes, really! Try this delicious recipe for a sweet indulgence. Plus they're dairy free.

Serves: 15

Time to make: 32 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

1 cup pitted dates
¾ teaspoon baking soda
⅔ cup no-added-sugar peanut butter (or other nut or seed butter such as tahini)
2 egg whites
⅓ cup plus 1 tablespoon agave syrup
1 cup rolled oatsoatmeal uncookedX
2 cups quick oatsoatmeal uncookedX

Instructions

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1 1 In a heatproof bowl place the dates with the baking soda, then pour over 1 cup boiling water. Set aside to soak for 10 minutes, then drain well.

2 Meanwhile, preheat the oven to 180°C/160°C fan and line a 20x30cm tin with baking paper.

3 In a food processor, whiz the drained dates, peanut butter, egg whites and agave syrup until quite smooth. Transfer to a large bowl and stir through all the oats until they’re well coated.

4 Press the mixture evenly into the prepared tin, using a metal spoon dipped in water to smooth the surface. Bake for 20–22 minutes until golden. Cut into 15 squares, then leave to cool in the tin for 10 minutes. Transfer to a rack and allow to cool completely.

Nutrition Info (per serve)

Calories 225 cal

Kilojoules 942 kJ

Protein 6.4 g

Total fat 7.6 g

Saturated fat 1.6 g

Carbohydrates 32 g

Sugar 14.2 g

Dietary fibre 3.8 g

Sodium 79 mg

Calcium 25 mg

Iron 1.6 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.