Banana Beetroot Blueberry Flapjacks – Vegan & Gluten Free
I made these super nutritious and sustaining flapjacks for my hiking trip to the Yorkshire Dales to walk the 3 peaks at the weekend. I walked with a group of amazing girls and we had lots of fun and despite the crazy weather (wind, torrential rain).
Ok so you probably know I love making my banana flapjacks as they are super easy to make, really healthy, juicy & delicious. But how to make them even better? Well by adding beetroot and blueberries of course for an even more super moist, sweet, purple flapjack with an added anti oxidant boost.
And to make these guys even more deliciously nutty, fruity, gooey and healthy I’ve added in a few optional extras – a scoop of acai powder (I love this) lots of seeds and some flax for fibre. But the best thing about these flapjacks is the juicy bursting blueberries which sink into the mix a little but still pop in your mouth when you bite them. Yum!
I can assure you that they have been taste tested by my walking buddies (including a beetroot hater) and my hubby and they all loved them.
As with most of my recipes these flapjacks are gluten free, organic and vegan. Happy days!
I hope you like this my recipe; if you recreate it tag on instagram with #rebelrecipes @rebelrecipes for a chance to be featured. Love Niki x
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- 3 really ripe organic bananas chopped
- 2 cooked organic beetroots
- 2 scopes acai (optional) – I used Protein World
- 1/3 cup maple syrup
- 2 tbsp almond butter
- 2 cups organic gluten free oats
- 1/3 cup flax – I used Protein World
- 1/3 cup sunflower seeds
- 1/3 cup sesame seeds
- 1/3 cup ground almonds
- 1 tsp cinnamon
- 1 tsp mixed spice
- Pinch chilli flakes
- 1/3 cup melted coconut oil – I used Protein World
- 1/2 cup blueberries
- Handful muesli or mixed nuts and seeds
- Pre heat the oven to gas mark 5/190C
- Mix all the dry ingredients in a large bowl
- Add the banana, beetroot, almond butter and acai in a food processor until thoroughly blended.
- Heat coconut oil very gently in a saucepan until melted then add to the wet mix – pulse for a second.
- Add the wet mix to the mixture & stir well until everything is combined (this shouldn’t be too wet).
- Line a baking tray with grease proof paper & spread the mix on top, around an inch thick
- Top with the blueberries and your choice of crunchy toppings.
- Bake for 30 minutes – test the middle of the flapjacks with a knife to ensure they are cooked through. If not bake for a further few minutes and test again.
- Remove from the oven, leave to cool slightly & then divide into squares