PEANUT BUTTER & OAT PROTEIN FLAPJACK BITES
MAKES 16
INGREDIENTS
100g Flahavan’s Gluten Free Irish Porridge Oats 200g Medjool dates
200g peanut butter
100g ground almonds
6 tbsp coconut oil, melted
50g dark chocolate, melted
20g toasted peanuts, roughly chopped
METHOD
Grease and line a 20cm² baking tray with parchment paper. Place 60g of oats, all the dates, peanut butter, ground almonds and coconut oil in a food processor and blitz until the mixture comes together. Stir in the remaining oats.
Tip the mixture into your prepared tin and flatten down with the back of a metal spoon pushing the mixture into the corners of the tin into an even layer. Place in the freezer for 1 hr to chill.
While your mixture is chilling, melt the dark chocolate in a saucepan over a low heat. Remove the protein bites from the tin using the edges of the parchment to lift it out. Sprinkle over the chopped peanuts, drizzle with the dark chocolate to finish and then cut into slices.
METHOD
In a large saute pan over medium heat, cook onions and garlic in oil until a light brown in colour. Add chicken stock and oats to the pan and stir until the mixture reaches a boil. Reduce heat to a simmer and cook for 40 minutes, stirring occasionally.
Divide evenly between four serving bowls and top each with salsa, yogurt, coriander, lime juice and radish.