Tahini & peanut butter flapjacks.
Serves; 8 flapjacks
Cooks in; 25 mins.
Preparation time; 15 mins.
Difficulty; easy.
Free from; gluten & dairy.
This recipe is there to meet any afternoon sweet craving, except it doesn’t contain any refined sugar, gluten or dairy. Pair it with a soothing herbal tea late afternoon or simply enjoy as your dessert after lunch or dinner.
Why raw honey?
Raw honey is less processed than regular honey, which means it retains more nutrients and antioxidants.
Why make it gluten free?
Anyone suffering from inflammation in the body (which is likely everyone in some shape or form) will see profound impact by removing or consuming less gluten. Gluten can fuel inflammation in the body or help living bacteria or viruses stay alive. What we refuse to do at Luka Project is not be able to eat delicious desserts (how long can you honestly withhold yourself from delight).
Why blueberries?
Antioxidants;
Blueberries are high in antioxidants, including anthocyanins and phytonutrients, which can help reduce oxidative stress and inflammation. This can help with stress tolerance, brain health, and protecting cells from damage.
Vitamins and minerals;
Blueberries are a good source of vitamin C, vitamin K1, and manganese. One cup of blueberries can provide 24% of your daily vitamin C, 36% of your vitamin K, and 25% of your manganese.
Why cherries?
Cherries are a nutrient-dense superfood that contain many vitamins and minerals, including vitamin C, potassium, and fiber
Improved sleep;
Cherries are a natural source of melatonin, a hormone that regulates sleep cycles.
Faster muscle recovery;
Eating tart cherries daily may help your muscles recover faster after exercise
Reduced inflammation;
Cherries may help lower inflammation and ease arthritis pain.
Ingredients.
1 ripe banana (mashed)
2 tbsp coconut oil
1.5 tablespoons tahini
1.5 tablespoons peanut butter
50g of raw honey
1 teaspoon cinnamon
50g mixed seeds (I use pumpkin, sesame and sunflower)
100g of gluten free oats
50g cherries (roughly chopped)
50g blueberries
2 tablespoons of chia seeds
50g pistachios (finely chopped)
50g of pecans (finely chopped)
Preheat your oven to 180 degrees.
In a mixing bowl mash the banana into a smooth paste.
If your coconut is solid, melt in a hot pan and then add to the banana. Then add the tahini, peanut butter, raw honey and cinnamon.
In another mixing bowl combine the oats, mixed seeds, chia seeds, pistachios, pecans, cherries and blueberries. Mix well so ingredients are evenly distributed .
Now combine the wet ingredients with the dry ingredients mixing thoroughly, the mixture should now be sticky and relatively stiff.
Line a tin with baking paper (I use a tin that is 25cm long by 18cm wide). Now transfer the mixture into the tin pressing it down with a fork to evenly spread it across the tin. Make sure the mixture looks compact and dense into the tin.
Bake for 25-30 minutes, or until golden brown and firm. Remove from oven and allow to cool before slicing.
Store in the fridge for 4-5 days.