These gorgeously golden flapjacks studded with gooey sticky sweet strawberries and shards of bright green pistachio are delish.
Chock full of rolled oats, sweetened with maple syrup and bound together with the help of two bananas and a grated apple these flapjacks are a wonderful baby led weaning snack full of nutritional yumminess.
The little ones and I have baked flapjacks a few times over the last month, adding different fruits and nuts to keep these oaty darlings interesting. So far this strawberry and pistachio flapjack combination is our favourite with blueberry and coconut a very close runner up.
Traditional flapjacks contain quite a bit of sugar and butter which helps them to stick together and form firm bars. This recipe with far less sugar and butter is less dense and the bars can be a little crumbly. This however didn’t stop Miss G. and Mr H. from demolishing them. Harry used his iron grip to crumble the bars into smithereens then slowly and thoughtfully picked and snacked his way through the strawberry studded rubble. Also, I picked any whole pistachios off of Mr H.’s bar. If your little one isn’t yet eating nuts feel free to use equal amounts of shredded coconut, or finely ground the pistachios in a food processor.
To create your own strawberry & pistachio flapjacks simply…
Begin by preheating your oven to 160 degrees celsius (320 F) and line a 20cm x 20cm square tin with baking paper.
Heat the butter (or coconut oil), maple syrup and almond butter in a small saucepan until melted.
Place the mashed banana and grated apple into a large bowl. Add the melted butter mixture, 100 ml of hot water and stir to combine.
Add the oats, half the strawberries, half the pistachios and mix to combine.
NOTE. If your baby is not yet able to eat nuts feel free to leave the pistachios out or grind them up finely in a food processor. You can also swap the pistachios for equal amounts of shredded coconut.
Pour the mixture into the prepared tin and spread evenly.
Top with remaining strawberries and pistachios and bake for 40-50 minutes or until golden and set.
Allow to cool in the tin for 30 minutes before placing on a wire rack to cool completely.
Cut into 16 bars.
Serve alongside slices of fresh strawberry for a lovely little baby led weaning morning tea.
strawberry & pistachio flapjacks
not suitable to freeze
2 tablespoons butter or coconut oil
2 tablespoons almond butter (or smooth peanut butter)
3 tablespoons maple syrup
2 bananas, mashed
1 apple, grated
2 3/4 cups (250 grams) rolled oats
1 cup strawberries, hulled and diced
1/2 cup pistachios, finely chopped (NOTE. If your baby is not yet able to eat nuts feel free to leave the pistachios out or alternatively grind them up finely in a food processor.)
Preheat oven to 160 degrees celsius (320 F) and line a 20cm x 20cm square tin with baking paper. Heat the butter, almond butter and maple syrup in a saucepan until melted. Place the banana and apple into a large bowl, add the melted butter mixture and 100ml of hot water and mix to combine. Add the oats, half the strawberries and half the pistachios and mix to combine. Pour the mixture into the prepare tin and smooth evenly. Top with the remaining strawberries and pistachios and bake for 40-50 minutes or until golden and set. Allow to cool for 30 minutes in the tin before placing on a wire rack to cool completely. Cut into 16 squares. Enjoy x
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