Here’s a great recipe for ‘choc’ flapjacks. They are actually 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 recipe even works well for those that don’t like sweet potato (either the texture or taste) as no one would know they have sweet potato hidden in it. They hold together very well and don’t crumble easily so perfect as a wholesome snack or breakfast, or on the go. They also freeze really well and defrost quickly so I often have a supply of them in the freezer.
2 cups of oats (200g) – can use 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, such as honey **
4 tablespoons of unsweetened cocoa powder
- Pre-heat the fan oven to 165 °C.
- Mix the sweet potato 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.
- Bake in the pre-heated oven for 20-25 minutes.
- Cool on a wire rack, then slice.
*These can be made egg free by using 2 flax eggs instead. To do this: Mix 2 tablespoons of ground flaxseed with 6 tablespoons of water. Let sit in your fridge for 15 minutes to thicken.
** If you wish to make them sweeter, more sweetener can be added or they can be covered with melted chocolate too.
Adapted from a recipe by Nutritionist Edel Keaveney.