Banana Flapjack Feat Delicious Alchemy Muesli

Delicious Alchemy were super kind and sent me a bag of their new Gluten & Dairy Free Red Apple, Date and Sultana Muesli to try. I am a big fan of their gluten-free oats as I find they are bigger than others and their muesli was the same!

The muesli contains gluten-free oats, sunflower seeds, sultanas, dates, red apple pieces, pumpkin seeds, chia seeds and an apple flavouring. Nice and simple natural ingredients and a good amount of fibre thrown in there too.

I had a bunch of bananas that were going brown and a bit squidgy, so I wanted to bake something with them. The lovely Jenna Farmer from A Balanced Belly created a bake with this muesli so I decided to do something similar!

Bananas are a really good alternative for a binding agent and adding in moisture when cooking. They also help to add in another level of flavour. 

I added in a lot of ingredients that I just have lying around in the cupboard, so hopefully, you will too, but its an easily adaptable recipe to be able to change to what you do have. For example, if you have a different kind of nut butter instead of peanut, that would work too, or if you wanted to melt some Easter chocolate on the top instead of a bar of dark chocolate, then go for it! 

250 grams of Delicious Alchemy Mueseli 
1 Tablespoon of Nut Butter - I used Meridians Peanut Butter
A teaspoon of Vanilla Essence 
2 Tablespoons of Maple Syrup 
2 Bananas, Mashed
50 grams of Dairy Free Dark Chocolate 

1. Pre-heat the oven to 180 degrees.
2. In a large mixing bowl, add in all ingredients apart from the milk, and stir until combined. 
3. If the mixture is a little dry and needs some moisture then add in a splash of plant milk and stir through. 
4. Spoon the mixture into a lined baking tray and cook in the oven for 20 minutes, or until golden brown on top. 
5. Leave to cool for about half an hour, whilst melting the chocolate. 
6. When cooled, drizzle the chocolate on top and put in the fridge to set. 
7. Cut up and enjoy! 

(The squares will last for about a week if kept in a tuppawear box and put in the fridge)

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