A healthy gluten-free flapjack without sugar, syrup and butter.
Prep Time 5 mins Cook Time 20 mins Gluten-free, vegan Servings: 12
- 300 g buckwheat
- 200 g raisins
- 100 g desiccated coconut
- 1 banana
- 3 tbsp flaxseeds
- 1 tbsp peanut butter
- 1/4 tsp salt
- Rinse and soak the buckwheat in water at room temperature for six hours. Drain and rinse again.
- Preheat your oven to 190ºc
- Add all the ingredients to a food processor and pulse until combined but not smooth.
- Press into a lined baking tin and bake for 20 minutes.
- Slice and serve.
Credit: VOJOHealth - Worcester based Nutritionist