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!
Thanks to
The Art of Healthy Living for featuring this recipe as part of their
#flapjackfriday series
The before and after of my taste test of these babies!
Recipe - Makes 8 thick flapjacks
-300g oats
-290g butternut squash
-2 medium bananas
-1 or 2 Tbspn maple syrup (you choose depending on how much of a sweet tooth you have)
-80g cashew butter
-100ml milk (plant based tastes best e.g almond)
-1 tspn pure ground vanilla powder (this gives an amazing flavour and pairs sooo well with the cashew butter so really try to get this [try amazon], if you can't get it, you could try using vanilla extract but I'm not certain it would have the same flavour as I've only used the powder form)
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
Once cooled, keep in an airtight container in the fridge.
Labels: Breakfast, Lunch, snack, vegan
