Sugar Free Flapjacks
These sugar free flapjacks are chewy, nutty and perfect for when you're out and about. You're going to love the warm notes of apple and cinnamon. Gluten and dairy free!
Servings: 5
Calories: 209kcal
Ingredients
- ⅔ cup apple peeled, cored and chopped (80g). About 1 small apple
- 1 egg white
- 1 tablespoon Golden Erythritol or granulated sweetener of choice. Use more if you prefer a sweeter bar.
- ⅓ cup flax meal 30g
- ¼ cup pumpkin seeds 30g
- ⅓ cup almonds 50g
- ⅓ cup hazelnuts 50g
- 1 tablespoon cinnamon
Instructions
- Preheat the oven to 160 Celsius/320 F.
- Place all ingredients in a food processor or use the attachment of your stick blender. Blend until it's mostly smooth with a few larger pieces of nuts and seeds. You may need to scrape the sides a couple of times. (Taste and adjust sweetness if necessary.)
- Flatten the mix on a baking sheet lined with non-stick parchment paper. My mix measured 5 x 7 inches.
- Bake 25-30 minutes or until golden brown on top.
- Let cool completely before cutting with a sharp, non-serrated knife.
Notes
4.2g net carbs per large flapjack. Makes 5 large, filling flapjacks.
Option to cut into 10 smaller flapjacks at 2.1g net carbs and 105 calories each.
If you're worried about the flapjacks crumbling when you cut them, simply pre-cut them before baking.
Bake 25 minutes for a chewy flapjack. Add an additional 5-10 minutes for a crunchy one (turn the mix over).
Store on the counter for up to 3 days or in the fridge for up to 1 week. Alternatively, freeze for up to 3 months.
You can replace the apple with sugar free applesauce.
This recipe is easily customisable - you could use any nuts or seeds you have available.
Nutrition
Calories: 209kcal | Total Carbohydrates: 10.2g | Protein: 7.5g | Fat: 17.1g | Saturated Fat: 1.7g | Sodium: 14mg | Potassium: 284mg | Fiber: 6g | Sugar: 2.8g