These maple syrup ginger flapjacks are a good form of carbohydrate for training and can be stored well in the freezer for ready to go real ride food. Makes 16.
Medium baking tin
*Preheat oven 175 degrees
150 grams Rolled oats
150 grams Almonds
150 grams Dates pitted chopped
35 grams Coconut oil
6 grams Freshly grated ginger
100 grams percent maple syrup
100 grams Coconut sugar
35 grams Honey
Dash of sea salt
Place the oats in the food processor and blitz for 5 minutes, pour out into a bowl and set aside. Place the Almonds into the food processor and blitz for 10 minutes. Place oats back into the food processor with the almonds and set aside.
Finely chop the dates. Then place the dates, coconut oil, honey, maple syrup, coconut sugar, ginger, sea salt into a pan on medium heat to melt and combine. Heat just until combined and the ginger has infused, (don’t bring to the boil). Pour the warm mixture over the oats and almonds in the food processor, and blitz all for a few seconds until well combined. Line a square medium baking tin, pour out mixture spreading out & pressing down well.
Place into the preheated oven and bake for 15 minute, let cool completely and cut into bars.
Wrap and store in the fridge for up to 2 weeks or in the freezer for 2 months.
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