Healthy HighProtein Flapjack

RecipesHealthy Protein FlapjacksIngredients:1 cup (90g) rolled oats*1 scoop (25g) protein powder**1/2 cup (40g) unsweetened desiccated coconut**1/3 cup (35g) milled flax seeds***1/3 cup (45g) mixed seeds1 slightly heaped cup (130g) dates2 tbsp coconut oil**3 tbsp honey/maple syrup (vegan)1 tsp vanilla/cinnamon/cocoadark chocolate (for decoration)

Directions:Pre-heat your oven to 175C (350F) and add all of the dry ingredients into a food processor* & blitz for a few minutesuntil 90% of the dates have been broken up into tiny pieces.

Pour the dry ingredients into a bowl and melt the honey & coconut oil in the microwave for a minute, stir and add to thedry ingredients.

Mix until all of the dry ingredients are coated with the oil & honey before pouring into a greased baking tray (or I linedmine with baking paper).

Press the mixture down firmly all over so that the mixture is packed together tightly before baking for 20 minutes.

Allow the flapjack to cool in the tin before transferring to the fridge for 4-5 hours. You'll then be able to slice the barsinto 6-12 pieces before dipping them into melted dark chocolate and popping them back in to the fridge to set.

Peanut Butter FlapjacksIngredients:56g myofusion (vanilla) 12g cocoa29g crunchy organic PB50g oats15g butter15g honey1 egg

Directions:Combine all the ingredients in a bowl and mix with a wooden spoon until fully mixed together. Add to a baking tray andleave in the fridge for a few hours until they set.

High Protein FlapjacksIngredients:About 165g of Whey (at 90% protein, this will deliver about150g protein)70g/2.5oz Oats50g/1.75oz Quinoa – yes, uncooked quinoa30g/1oz Flaxseed20g/0.75oz Flaked Almonds70g/2.5oz Melted Coconut Oil120g/4oz Natural Peanut ButterSweetener of your choice1 Teaspoon Vanilla Extract

Directions:Add your liquid ingredients to the dry ingredients and give it a good mix. If it’s too dry to bind together, add a max of50ml/3 tablespoons of water to moisten it a little.

If you want to cook them, put some baking paper on a baking tray and empty the mix onto the tray. Flatten it out on thetray and place in the oven at 190c/370f/gas mark 5 for 15-20 minutes.

Chocolate and Peanut Butter

Ingredients:3 serving (serving = 1/2 cup dry) Quaker Old Fashioned Oats1/2 serving (serving = 1 cup) Blue Diamond Almond Breeze Unsweetened Vanilla Milk8 tablespoon Peanut Butter2.5 serving (serving = 1 scoop) Natural Whey Protein - TripleChocolate

Directions:This recipe is super simple and customisable. Just mix together 1 and 1/2 cup oats, with 1/2 cup unsweetened almondmilk, 1/2 cup nut butter and 2-3 scoops of whey protein. Combine thoroughly, pour into a tray, pop into the fridge orfreezer to set, and then chop up into slices! You can use whatever variety of nut butter and flavour of protein, such asthe classic peanut butter with chocolate whey.

Chocolate Protein No-Bake FlapjackIngredients:100g 85% coco dark chocolate15g extra virgin coconut oil50g macadamia nuts250g rolled oats20g honey75g whey protein (flavour of your choice)Water

Directions:Boil a kettle of water. Break up the dark chocolate into a glass bowl and add the coconut oil. Pour your boiling waterinto the saucepan. Place glass bowl over the boiling water and melt the chocolate and coconut oil mixture. Mix thechocolate mixture, nuts, honey and half the oats in a food processor.

Once mixed, add the rest of the oats and run the food processor again. Pour into a mixing bowl and add the protein. Mixwell. Add the water little by little until you get a nice flapjack consistency. Pour mixture into a clingfilm-lined tray andspread evenly. Leave to set in the fridge for 1 hour.

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