Here’s a fab recipe for ‘choc’ flapjacks made with a vegetable- sweet potato that’s cooked and mashed. Think of mashed banana or apple sauce, its similar in that it holds the oats together and provides moisture so they’re not dry. This even works well for those that don’t like sweet potato (either the texture or taste) as no one would know it has sweet potato hidden in it. These can be used as a wholesome snack or breakfast, whenever suits. As an extra bonus they’re quick and easy to put together, why not try it yourself with the kids?
2 cups of oats (200g) - can use quick oats that are smaller in size (to the above picture) or gluten free oats
1 cup of sweet potato, peeled, cooked & mashed (200g)
1 cup chopped nuts and and/or seeds (optional)
1 cup dried fruit (of your choice)
2 eggs, beaten
4 teaspoons of your preferred liquid sweetener (or more if you wish)
4 tablespoons of unsweetened cocoa powder
- Pre-heat the oven to 165 degrees Celsius Fan
- Mix the sweet potato mash and cocoa thoroughly together in a bowl, until fully combined (with no orange colour left).
- Add the oats, dried fruit and nuts (if using).
- Add the eggs and sweetener, then mix well.
- Line a tin with greaseproof paper.
- Pack the mixture into the tin using your wooden spoon (have the mixture just less than an inch high).
- Bake in the pre-heated oven for 20-25 minutes.
- Cool on a wire rack, then slice.