Carrot & banana flapjacks (7p each)

Carrot and banana flapjacksI’m loving this recipe for using up two items that would’ve ended up in the food waste bin today. Firstly an overripe, slightly bruised banana and secondly, some carrot peelings from our roast over the weekend. This flapjack is also remarkably healthy as it contains no refined sugars, and plenty of simple wholegrain oats. Here goes –

Take 200g of oats and mix with 50 grams of finely chopped carrot peelings (tip – give the carrots a good scrub before peeling so they are nice and clean). In a food processor blend 1 large or 2 small ripe bananas, 2 tbsp of butter (or peanut butter works well too), and 8 dates until a smooth paste. Stir the wet mixture into the dry ingredients until thoroughly combined.  Line a 9 x 9 inch baking tray with parchment paper. Press down the oaty mixture into the lined tray until even and compact. Bake for 20 minutes on gas mark 5 / 190C until golden brown. Allow to cool before cutting.

Carrot peelings = from the waste bin
Oats = 17p
Banana – 20p
Dates = 40p
2 tbsp (30g) butter = 12p

Total = 89p for 12 (7p each)

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