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Blueberry Flap Jacks

These flap jacks are amazing. A bit chewy, soft and ridiculously tasty. The most perfect post-workout snack  or simply when you fancy something extra sweet. They are super quick and easy to make and will for sure satisfy even the pickiest person.

I have the biggest sweet-tooth. While I stay away from refined sugars I rather indulge in bananas, dates, coconut sugar, lucuma and honey. There’s so many healthier options to white sugar these days. But remember, although it’s a healthier option, enjoy in moderation. The key to a balanced lifestyle – don’t deprive yourself, stay active and everything in moderation. After my workout this morning they sure tasted mighty fine. I do hope I can freeze them for later since I cannot eat the whole batch by myself.

Blueberry Flap Jacks


2 ripe bananas

2 tbsp unsweetened almond butter

3 tbsp coconut oil

2 tbsp coconut sugar

5 dl gluten free oats

A hint of vanilla powder & cinnamon

0.5 dl fresh blueberries or raspberries


  1. Preheat oven to 180 degrees celcius. Line a square tin with baking parchment.
  2. In a mixing bowl, mash the bananas.
  3. In a sauce pan, melt the coconut oil, almond butter, coconut sugar, vanilla powder and cinnamon. Stir together and blend with the mashed bananas.
  4. Add the oats and blueberries and stir well together.
  5.  Spoon the mixture into the tin. Sprinkle some cinnamon and coconut sugar on top (it makes the flap jacks even yummier).
  6. Bake in the oven for approx. 20-25 minutes until golden brown.
  7. Could down before serving. Store in the fridge.

Processed with VSCO with a5 preset

Processed with VSCO with a5 preset

Processed with VSCO with a5 preset

1 kommentar

  1. Pingback: Favourite Pre & Post Workout meals | CleanEatingbyLinda


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