These flapjacks are a quick and tasty option for snacks, lunchboxes and before or after workouts. They do contain natural sugars, so should be enjoyed in moderation, but the extra protein and magnesium from the hemp seeds will help to balance blood sugar levels and combat stress – in fact you’ll get 5g protein and 85mg magnesium from each flapjack. You could add some chopped nuts to boost nutritional content further, although this would make them unsuitable for most school lunchboxes. The main sweetener, SugaVida, is a source of B vitamins and is both low GL and low in fructose, so better for blood sugar balance, satiety and your waistline than regular flapjacks.
Ingredients – makes 12
• 250g gluten free rolled oats
• 90g cracked hemp seeds
• 185g salted, grass-fed butter (we used Kerrygold)
• 100g SugaVida (Palmyra jaggery)
• 6 tbsp maple syrup or raw honey
• 100g raisins or sultanas (optional)
Grease and line a 21cm square baking tin, or similar. Preheat the oven to 180 degrees C. Melt the butter slowly in large saucepan with the maple syrup and SugaVida. Stir to combine, it should be a lovely thick caramel mixture – then add the oats, hemp seeds and sultanas, if using, and stir really well until completely combined. Scrape into the prepared tin, smooth over until it’s even and press down well, then bake for around 30 minutes until golden. Remove from the oven and leave to cool completely in the tin before cutting and eating – this cooling stage is really important, otherwise the flapjacks will fall to pieces when you try to cut them. Store in an airtight container.