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Vickys Banana & Date Flapjacks, GF DF EF SF NF
Vickys Banana & Date Flapjacks, GF DF EF SF NF

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You must remember your mother and father telling you to ensure that you eat your vegetables, that is simply because this is really important for a healthy body. Potassium is amongst the things that you will discover in various vegetables, not to mention they also contain many various vitamins and minerals you will also need. For example, broccoli has a good amount of potassium to present you with your daily recommended allowances. Another thing you may want to try is the next time you make a salad try using spinach rather than your traditional lettuce as you will find that there are a lot more nutrients that can be found in those leaves.

If you determine that your health is important to you, you need to take these suggestions to heart. Also if you eliminate all the processed foods that you really should not be eating anyway, you will probably find that you could end up living a longer life.

We hope you got benefit from reading it, now let’s go back to vickys banana & date flapjacks, gf df ef sf nf recipe. You can have vickys banana & date flapjacks, gf df ef sf nf using 7 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to cook Vickys Banana & Date Flapjacks, GF DF EF SF NF:
  1. Prepare 100 g pitted dates, soaked in 100g boiling water to soften
  2. Get 1 small over ripened banana
  3. Use 50 g coconut oil, melted
  4. Provide 2 tbsp maple syrup
  5. Take 1 tsp vanilla extract
  6. Provide 1/2 tsp bicarb / baking soda
  7. Take 250 g gluten-free rolled oats
Steps to make Vickys Banana & Date Flapjacks, GF DF EF SF NF:
  1. Preheat the oven to gas 4 / 180C / 350F and line a swiss roll / jelly roll tin with parchment paper
  2. Put the dates plus the water they were soaked in, the banana, oil, syrup, vanilla extract and bicarb into a food processor and puree into a paste
  3. Mix the oats into the paste and pack into the tin
  4. Bake for 25 minutes until firm and golden on top
  5. Let cool then slice into squares or bars
  6. To store, wrap each bar in parchment paper and keep in the fridge for up to 3 days. Double wrap to freeze. Will store there for up to 3 months

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