Ginger and chocolate flapjacks

Total Time
0:40
Prep
0:15
Cook
0:25
Serves
16
Difficulty
Easy
A few healthy ingredient swaps make these flapjacks both delicious yet low in SmartPoints
Ingredients
  • Low Fat Spread
    100 g
  • Banana(s)
    75 g, mashed
  • Groovy Food Co. Agave Nectar Light Amber & Mild
    50 g
  • Pip & Nut Smooth Almond Butter
    30 g
  • Porridge oats
    175 g
  • Blue Dragon Stem Ginger in Syrup
    ½ serving(s), finely chopped
  • Ground Ginger
    1 teaspoons, level
  • Dark Chocolate
    25 g, melted
Instructions
  1. Heat the oven to 190°C, fan 170°C, gas mark 5. Line an 18cm square tin with baking paper.
  2. Put the low fat spread, banana, agave syrup, and almond butter in a large pan and heat gently over a medium-low heat. Stir until both the spread and almond butter have melted.
  3. Add the porridge oats, stem ginger and ground ginger to the pan and mix until combined. Spoon the mixture into the prepared tin and level the top using the back of the spoon.
  4. Bake for 15-20 minutes until golden brown. Remove, allow to cool slightly, and then cut into 16 equal squares. Leave to cool completely before drizzling over the melted chocolate.
  5. Refrigerate for 5 minutes or until the chocolate has set and then serve.

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