Blackcurrant & Ginger Flapjacks

An easy to make, portable breakfast!
Why do I like them so much?
When grains, such as whole rolled oats, are eaten in their whole form, they retain their powerful phytonutrients (phytonutrients are plant compounds that have anti-inflammatory benefits in the body, more info here).

Oats & ground flax seeds also contain soluble and insoluble fibre, which has been shown to increase the body’s detox elimination.

Flax seeds contain phytoestrogen lignans which work synergistically with your body’s own oestrogen, whether that is low or high.

These flapjacks are low GI (glycemic index) because of their complex carbohydrates, anti-inflammatory oils and protein, so they are great for blood sugar balance during the day.  

Have a look here on my YouTube channel a video all about the health benefits of seeds. 

2 teaspoons honey or maple syrup, the amount depends on how sweet you like it
3 tablespoons extra virgin olive oil
1 egg (or if vegan, 1 tablespoon psyllium husk powder)
3 heaped tablespoons ground flax/linseeds (must be ground, not whole)
Optional - 2 tablespoons almond butter or quality (sugar free) peanut butter or seed butter
4 teaspoons grated fresh ginger
170g whole rolled oats
100g pumpkin seeds
Optional - 50g hemp or sesame seeds
1 large apple, grated with skin on
2 tablespoons blackcurrants or blueberries (can be frozen)  

Set your oven to 180ºC fan forced or 200ºC regular oven.
Mix together the honey, extra virgin olive oil, egg, nut or seed butter, ginger and ground flax seeds. Leave to rest for 5 minutes whilst you measure out the rest of the ingredients. 
Then stir through the oats, pumpkin & hemp seeds and grated apple.
Then carefully stir in the blackcurrants, trying not to let them burst open too much (easiest if mixing in from frozen).
At this point you can then leave this mixture to rest overnight. This is beneficial if you find raw oats sometimes make your gut bloat a bit. But this step is not necessary otherwise.
Line a brownie pan 20cm x 20cm with baking paper and pour in the oat mixture. Press down firmly to spread the mixture evenly across the pan and flatten the top.
Bake for 30 minutes or until the top of the flapjacks looks slightly golden/browned.
Take out of the oven and leave in the pan to cool to room temperature. They will become crispy as they cool.
Once cooled, cut up and store in an airtight container for 3 days if out of the fridge, or longer in the fridge or freezer.