Style & Then Some

With no dairy, wheat, gluten or sugar, these banana pecan flapjacks are probably the healthiest treat you can bake

Banana pecan flapjack recipe Banana pecan flapjacks recipe no sugar flapjack recipe no dairy flapjack recipe gluten free wheat free flapjacks recipe gluten free oats recipes

If you’re trying to cut dairy, wheat, gluten, sugar, or all of the above out of your diet, but still want to enjoy the occasional sweet treat, these banana pecan flapjacks will hit the spot.

I won’t go into detail about the various ailments that have led me to trying to avoid sugar, dairy and wheat (or more specifically gluten, the protein found in wheat) lately. Basically, sugar and dairy give me spots and wheat makes me bloated. Suffice it to say, the vast majority of cakes all out of the question for one reason or another.

So I decided to try and invent a recipe for something that will satisfy the sugar craving that usually hits at about 3.30pm every day. By combining various recipes I found online and guesstimating quantities, I’ve come up with a flapjack that is dense, chewy and tasty. Because I used gluten free oats (I found them in the ‘free from’ section of my local big Tesco – I didn’t realise normal oats were often ‘contaminated’ with wheat) and olive oil rather than butter it’s definitely wheat and dairy free.

The only caveat I will make is that it isn’t technically sugar free. It uses just 80ml of honey, whereas some recipes call for up to 200g of sugar, plus syrup, equating to more than 20g of sugar per flapjack. Each of the dozen bars in my recipe contains less than 7g, which I find is a small enough dose not to have any dietary effect. And it’s definitely preferable to an afternoon impulse visit to the canteen, wherein all manner of sugar, dairy and gluten laden monstrosities await. Bake a batch of these – they’re so quick and easy – to take to work and keep the vending machine at bay all week.

Banana pecan flapjack recipe

Ingredients:

300g gluten-free oats

3 bananas

80ml olive oil

80ml honey

50g pecan nuts, roughly chopped

1 tsp cinnamon

1 tsp ground ginger

Banana pecan flapjack recipe Banana pecan flapjacks recipe no sugar flapjack recipe no dairy flapjack recipe gluten free wheat free flapjacks recipe gluten free oats recipes

Method:

  1. Line a baking tray with greaseproof paper and preheat the oven to 180°C
  2. Peel and mash your bananas in a bowl.
  3. Mix the oats, honey, oil, pecans, spices and bananas in a mixing bowl.Banana pecan flapjack recipe Banana pecan flapjacks recipe no sugar flapjack recipe no dairy flapjack recipe gluten free wheat free flapjacks recipe gluten free oats recipesBanana pecan flapjack recipe Banana pecan flapjacks recipe no sugar flapjack recipe no dairy flapjack recipe gluten free wheat free flapjacks recipe gluten free oats recipes
  4. Tip the oat mixture into the baking tray, spread it into the corners and smooth the top with a fork.
  5. Bake for 20-25 minutes until the top is lightly browned, cut into squares then leave to cool.Banana pecan flapjack recipe Banana pecan flapjacks recipe no sugar flapjack recipe no dairy flapjack recipe gluten free wheat free flapjacks recipe gluten free oats recipes

Et voila, you’re done!

Banana pecan flapjack recipe Banana pecan flapjacks recipe no sugar flapjack recipe no dairy flapjack recipe gluten free wheat free flapjacks recipe gluten free oats recipes

While we’re on the topic, check out Jo’s recipe for super healthy muffins and read about Olivia’s attempts to kick her sugar habit. If only she’d had this recipe at the time!

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19 comments on “With no dairy, wheat, gluten or sugar, these banana pecan flapjacks are probably the healthiest treat you can bake

  1. The Cosy Kitchen
    May 29, 2013

    I was thinking of making flapjacks, this recipe looks great!

  2. Sarah McBride
    May 29, 2013

    This looks excellent, I cant wait to try it, thanks for posting this!! Also if you are interested in finding out more about why sugar gives you spots an awesome book to read is Feed Your Face, by Dr. Jessica Wu. She goes into the science of what food does to the skin. Super interesting.

    • blondekatie
      May 29, 2013

      Thanks for the tip Sarah, I’ll have to look it up.

      I hope you guys like these, let me know what you think if you try them. I’ll admit that next to a huge frosting covered cupcake they aren’t spectacular, but compared with an apple they’re like crack!!

      • Suze Ryves
        January 5, 2015

        Just found these, ive recently cut out gluten and wanted a sweet snack. Made them ths afternoon they are amazing!! Thanks for posting! Love them! X

  3. oliviasleet
    May 30, 2013

    They look so good! Maybe my limited cookery skills can stretch to this…

  4. Pingback: Can a four-week course help you kick your sugar addiction for good? Part 1 | Style & Then Some

  5. Karen M
    August 19, 2013

    they look great, do they keep for long?

    • blondekatie
      August 19, 2013

      I’ve found that during the summer it’s better to keep them in the fridge because the banana means they can go mouldy in the heat. In the fridge then they keep for up to 7 days I’d say.

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  7. Hannah
    March 25, 2014

    I have just made these and they smell utterly delicious baking in the oven. nomnom, thanks for the recipe.

  8. Bobby
    May 25, 2014

    They’re in the oven now! I didn’t have any pecans so I used almonds, and I swapped the honey for agave syrup. Very excited to get these in my mouth!

    • blondekatie
      May 26, 2014

      By coincidence I made a batch of these today as well! Almonds and agave sound yummy, let me know what you think 🙂

  9. Clare
    June 15, 2014

    Yummy, I had no pecans so made them with walnuts, added some sunflower and pumpkin seeds too 🙂 x

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  11. Sonya
    January 18, 2015

    Hi, what size baking tray should I use please? Thank you!

    • blondekatie
      January 23, 2015

      I have done this in both ‘full size’ shallow baking trays and also smaller, deeper ones and both work well, it just depends if you like a thicker flapjack. The cooking time shouldn’t vary greatly, just make sure it isn’t overdone on the top. Hope that helps!

  12. Pingback: ‘No no’ chocolate flapjacks! | keep it simple

  13. lephillou
    April 28, 2015

    Reblogged this on lephillou.

  14. Tammy
    June 1, 2015

    I’m glad I’ve read this, after my daughter is 14months & is dairy&wheat intolerant, & I’m finding it hard to give her treats as there so expensive to buy!! But I’m looking at baking more for her, so she don’t feel left out! If you could let me know what other kinds dairy&wheat free treats you’ve baked so I’ve got some ideas, thankyou!

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