So I woke up early this morning and as is customary when I can’t get back to sleep, my mind started wandering to what I’d be having to eat today. As it would be a workout day, it meant oats were on the menu.
Now, one thing I have been doing recently, is instead of having a post-workout shake I’ll eat my protein in some form. Mug cakes are my go-to, but recently I’ve been really craving flapjacks. “Simple”, I though. They are after all just protein and oats with something sweet to bind them. I knew a really simple no-bake recipe that I enjoyed, so that wasn’t an issue, however this morning I was craving the base from a cheesecake recipe I tried a few days ago. It’s made from ground almonds and almond butter and is so simple but amazing. “WELL, why not bloody combine them?!” I thought to myself.
So I did…
For the base:
1 tablespoon Almond Butter (16g)
30g Ground Almonds
1/2 tablespoon Agave Syrup (or syrup replacement for lower carb)
For the flapjack middle:
1 Scoop Whey Protein Isolate (Any flavour, but I’d suggest something simple like Vanilla)
20g Ground Oats
20g Regular, Rolled Oats
Enough milk replacement/water to make into a paste
Optional, but awesome:
2 squares of Dark Chocolate
1. Mix the ingredients for the base together until you get a crumbly mixture. If it’s a bit too wet add more ground almonds. To dry, add a bit more syrup.
2. Flatten this down into a bar-shaped base.
3. Mix the dry ingredients for the flapjack middle together.
4. SLOWLY add the milk replacement/water to the dry mixture and mix it in. Occasionally squash the mixture together.
5. You want a thick “batter” that isn’t wet but is mouldable. If you accidentally make it a bit too damp, feel free to add some coconut flour or more ground oats to dry it out a bit.
6. Squash this mixture onto the base and form the whole thing into a bar.
7. (Optional) Melt the dark chocolate and drizzle or spread over the top of the bar.
8. Stick the whole thing in the freezer, or possibly the fridge.