Cheap, easy to make, versatile and (potentially) nutritious, flapjacks are often a go-to snack of choice, particularly for those engaging in sports.
They have the illusion of being a healthy treat - based on oats, it's easy to liken them to a bowl of porridge.
A traditional recipe for flapjacks, however, is loaded with added sugar and fat, and what seems to be a small snack can easily contribute significantly to your daily intake of calories and macronutrients.
Oats are an excellent source of slow-release carbohydrates, being low on the glycaemic index. They are also a useful source of protein and contain a form of soluble fibre that has been demonstrated to lower 'bad' LDL cholesterol.
So all in all, oats are good.
Back to flapjacks though, the added sugar and butter detract somewhat from the virtues of the oats. Whilst I very much hold the view that there is a place for everything in the diet (just so long as it's edible!) and moderation is key, I also enjoy a little bit of experimentation in the kitchen. A little bit of tweaking, some alternate ingredients, and flapjacks can be re-invented in a much more healthy fashion. And if you can make something healthier, then why not?
And to that end, I present some flapjack recipes.
The Recovery Flapjack
Containing a carbohydrate/protein ratio of 2 to 1, these flapjacks are ideal for a post-workout snack. The carbohydrates will replenish depleted glycogen stores, whilst the protein content will assist with muscle repair and synthesis.
They contain no added fats (the fat content comes from the peanut butter), and are much lower in added sugars than traditional flapjacks, as much of the sweetness comes from added fruit.
Allergy information:
This recipe contains peanuts, so is not suitable for nut allergy sufferers.
Use gluten-free oats to make them safe for coeliacs.
Contains no egg or dairy.
Ingredients
175g crunchy peanut butter
5 tbsp golden syrup/honey
200g porridge oats
1 ripe banana, mashed
75g raisins
Method
1. Grease and line a 20cm square baking pan. Preheat the oven to 180C/Gas 4.
2. Place peanut butter and golden syrup/honey in a saucepan, and heat until melted.
3. Add the remaining ingredients and stir until combined.
4. Press into the prepared pan, and bake for 20-25 minutes (ovens will vary).
5. Leave to cool in the pan for 10 minutes before cutting into 12-16 pieces, depending on desired size.
A savoury option, because flapjacks don't have to be sweet.
It's a common complaint from people who take part in endurance sports - pretty much all of the shop-bought nutrition products are sweet. Gels, drinks, and bars tend to be based around glucose and are typically flavoured with chocolate, fruits or vanilla. Fair enough, but the sweetness can become cloying. For this reason people turn to alternate strategies, often opting for things like Marmite sandwiches or pork pies. This recipe is inspired by the good ol' pizza. In flapjack format.
This recipe is only marginally higher in fat than traditional flapjacks, but it is still worth bearing in mind that fats can cause gastric discomfort in susceptible people. Try in training and not for the first time on race day, if using as part of a fuelling strategy.
The carbohydrate/protein content is again a 2 to 1 ratio, so useful for recovery as well as general fuelling.
Nutritionally, the tomato puree, grated carrot and courgette provide useful vitamins, whilst the cheese content provides both protein and calcium.
Other vegetables - sweet potatoes, butternut squash, pumpkin, parsnip, etc. can be used as substitutes for the carrot or courgette if liked.
Allergy information:
Contains dairy and egg.
Can be made with gluten free oats.
Contains no nuts.
Ingredients
250g porridge oats
150g cheese
1 egg, beaten
1 carrot, grated
1 courgette, grated
50g butter
1 tbsp tomato puree
1 tsp mixed Italian herbs
Method
1. Grease and line a 20cm square baking pan. Preheat the oven to 180C/Gas 4.
2. Place butter, tomato puree, herbs and grated vegetables in a saucepan, and heat until melted.
3. Remove from the heat, and add the remaining ingredients - stir until combined.
4. Press into the prepared pan, and bake for 20-25 minutes (ovens will vary).
5. Leave to cool in the pan for 10 minutes before cutting into 12-16 pieces, depending on desired size.
Warning! Tastebuds will vary - but as far as I'm concerned, these are delicious!
Part 2 coming soon!
