Protein flapjacks
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 12
Ingredients
- rapeseed oil, for the tin
- 100g crunchy peanut butter
- 2 tbsp maple syrup
- 4 egg whites (see tip)
- 200g porridge oats
- 25g raisins
- 50g pumpkin seeds
Method
- STEP 1
Heat the oven to 180C/160C fan/gas 4 and generously oil a 22cm non-stick square brownie tin. Beat the peanut butter, maple syrup and egg whites together using a fork until well combined. Stir in the oats, raisins and pumpkin seeds to make a sticky dough.
- STEP 2
Press the dough into the tin in a thin, even layer, then bake for 15-18 mins until golden and firm. Cut into 12 rectangles, then tip out onto a wire rack and leave to cool completely. Will keep in an airtight container for up to a week.
