A fabulously jammy breakfast flapjack
My son recently starting rejecting anything that was green from his meals. In an effort to increase his greens without his knowledge, I starting hiding them in baked goods. The result was a delicious breakfast flapjack that I grab for breakfast for those mornings when a little person is taking a little longer to get ready.
- 75g sunflower seeds
- 180g Rude Health’s Sprouted Oats(or use plain old-fashioned oats or a gluten-free option)
- 135g wholemeal flour
- 50g xylitol
- 150g baby spinach
- 1/2 teaspoon cinnamom
- 1/4 teaspoon of baking powder
- 1/4 teaspoon of salt
- 1 teaspoon pure vanilla extract
- 175 g of butter, chilled
- 240 ml of no refined sugar Meriden Blueberry Jam
- Preheat the oven to 190C. Smear a little butter and line a 8×8 pan on wax paper
- In a food processor, combine the sunflower seeds until they are broken up into crumbs
- Place sunflower seeds, oats, flour, xylitol, cinnamom, baking powder, salt, and vanilla and mix well.
- Cut the butter into medium size cubes(about the size of a dice) and mix with dry ingredients until it resembles course meal and there is no powdery bits.
- Set aside 1/3 of the mixture for the topping.
- Put the 2/3 of the topping into the pan, pressing firmly. Bake lightly int he oven for approximately 13 minutes until its slightly browned.
- While that is in the oven, put the spinach in a small pan on medium heat with 3 Tablespoons of water and cook until just wilted. Puree with a stick blender and combine with jam.
- Place the jam mixture over the baked oats layer and sprinkle the reserved oat mixture.
- Bake for 20-25 minutes and set aside on a try until completely cool before cutting.
- These bars freeze well and can keep in the freezer for 2 months. (That is if you haven’t eaten them all before then!)