An all time great flavour combination is definitely white chocolate and pistachio. For some unknown reason its a combination I have been yet to make up in a recipe. Its also been a while since I made up a batch of flapjack and therefore it seemed like the perfect time to combine the two!
As you all will have noticed I’m a big fan of high protein, low sugar recipes. I’ll happily incoropriate high calorie wholefoods instead of high calorie processed foods.
Flapjack is one of those recipes that can very easily become full of sugar and fat using the standard recipe of oats, syrup, butter and sugar. However, with a few swaps you can make the perfect healthy flapjack recipe. For example, I used low calorie fruit syrup instead of honey and peanut butter and coconut oil instead of butter. As well as using peanut butter, nuts and seeds to pack in protein, I also added a scoop of whey, this however is optional and the recipe works equally well without.
If your not a fan of white chocolate you could easily swap this for milk or dark chocolate. Likewise you could swap the pistachio nuts for another nut. One of the best things about flapjack is as long as you get the base ingredients right you can pretty much add anything you fancy to it. The ideal pre workout snack for that extra boost of energy and ofcourse protein. See below for the recipe…
- 2 tablespoons coconut oil
- 3 tablespoons low calorie fruit syrup
- 1 scoop of vanilla whey protein powder (optional)
- 2 tablespoons peanut butter
- 1 tablespoon mixed fruit and seeds
- ½ tsp cinnamon
- 100g rolled oats
- 1 tablespoon of shelled pistachio nuts
- 40-50ml almond milk
- 15g white chocolate
- In a saucepan melt the coconut oil, peanut butter and syrup until combined.
- Once this is all mixed, take off the heat and add in your pistachios and mixed fruit and seeds.
- Add the oats and cinnamon to the mixture.
- Add the almond milk to get the desired texture. The consistency should be thick, but still sticky so it can be pressed into the bottom of a baking tin without crumbling. You’ll get a good idea of this by taking a spoonful and squishing it in your hand to see if it makes a ball without falling apart.
- Add the mixture to a lined baking tray.
- Bake in the centre of an oven at 180c for 10-12 minutes, or until the flapjacks start to brown at the edges.
- Remove from the oven once finished and allow to cool.
- Melt the white chocolate in the microwave and drizzle over the flapjack along with some crushed pistachios (optional)
- Put in the fridge to set... then the best bit... chow down on these healthy clean-eating flapjacks!