Sugar Free Flapjacks for Baby Led Weaning
8 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 150g / 2 cups rolled oats
- 1 tbsp desiccated coconut
- 50g / 1/3 cup coconut oil or butter (melted in the microwave)
- 1 1/2 bananas
- 3 dates
- 4 tbsp orange juice or apple juice
Method
- Preheat the oven to 170c / 340f and line a baking dish (mine was 8in x 8in) with some parchment.
- Blitz the oats in a food processor for a few seconds to break them down a bit. Transfer the oats into a large bowl and mix in the desiccated coconut.
- In a blender blitz the melted coconut oil or butter, bananas, dates and fruit juice until it forms a sticky paste. Pour this on top of the oat mixture and stir until everything is well combined.
- Scoop the mixture into the dish and press down with the back of the spoon to make it compact.
- Bake in the oven for 20 - 25 minutes or until the edges of the mixture are beginning to brown.
- Lift the parchment paper out of the dish and leave to cool before cutting into 8 large or 16 small pieces