Easy to make and delicious!
I first made these flapjacks to serve as a breakfast choice at my Tuscan Retreat, they were so popular!
The idea came about because the Le Tolfe Villa’s owner had provided some gorgeous locally grown organic strawberries for us to eat at breakfast. However, some of them were a little over ripe. So as part of the breakfast buffet one morning, I used them in a flapjack, along with some locally grown organic whole rolled oats.
Once made, these flapjacks can provide a fast portable breakfast if needed, or cut into smaller squares to use as a great snack. At the Retreat I teamed them up with local organic unsweetened whole milk yoghurt, organic almond butter, fresh local organic apricots and some organic Joes Teas (my fav is their Lemongrass and Ginger, I brought them over from London with me for the Retreat as they have such a lovely selection)
This flapjack could work with any berries that you have, or a mixture of berries and grated apple. Berries are a favourite of mine, especially black currants, because their phytonutrients, in particular anthocyanins, are so beneficial in our bodies. In fact those phytonutrients withstand digestion and subsequent absorption in the small intestine and are able to travel to the large intestine, and there, broken down by our gut bacteria into potent nutrients that help in the prevention of inflammation disorders and have protective effects to lower the risk of various cancers (1).
The other key part of these flapjacks are the oats. When grains are eaten in their whole form such as whole rolled oats they retain their powerful phytonutrients. Oats also contain soluble and insoluble fiber (2), which has been shown to increase the fecal excretion of estrogens, and may produce a reduction in circulating estrogen levels, great for female hormone balance and gut health!
Serves 4 – 6 for breakfast
Oven set at 180ºC/350ºF fan forced, 200ºC/400ºF regular oven.
250g (9oz) berries
1 tbls maple syrup or honey or brown rice syrup (for just a hint of sweetness)
1 egg or, if vegan, 1 tablespoon ground flax/linseed
3 tbls extra virgin olive oil
2 tsp cinnamon powder, optional
170g (6oz) whole rolled oats
1 heaped tbls/20g (1oz) black chia seeds
70g (3oz) pumpkin seeds
70g (3oz) raw almonds, roughly chopped
Pinch of salt
- Prepare the berries by removing any stalks and leaves.
- In a mixing bowl add syrup/honey, oil, egg, salt and cinnamon. Mix together well.
- Add the oats, seeds, nuts and roughly mix all together.
- Then scatter through the berries, stirring through the mixture.
- Line a brownie pan 20cm x 20cm (8 inches x 8 inches), or equivalent small round cake tin, with baking/parchment paper, and tip in the oat mixture. Press down really firmly to flatten the top and spread out evenly through the pan.
- Bake for 25 minutes, or until the top of the flapjacks look golden/slightly browned.
- Take out of the oven and leave to cool in the pan to room temperature, any hotter and your flapjacks will still be too soft to cut.
- Carefully tip out onto a board and cut into portions. If you wish put these pieces back in the oven on a baking tray for 5-10 minutes to crisp up further.