My 13 month old has a great appetite and I am always looking for new ideas for snack time. Like many, I am keen to make bub’s food from scratch so I know exactly what he is eating and can keep salt and sugar intake to a minimum. It can, however, be a struggle and I often find myself reaching for a pouch or rice cakes just because they are so convenient, especially as we spend a lot of time out and about. It is hard to prepare and keep food fresh in hot weather and it is even harder when we are travelling!
Nevertheless, we put a lot of effort into making mealtimes nutritious and healthy so I am now aiming to do this for snack time too. I want to have a reportoire of easy and enticing on-the-go snacks so I’m kicking off with these quick to make flapjacks. They are naturally sweetened with banana, honey and dates for a healthier take on the classic. They are soft, chewy and a bit crumbly and messy at times – perfect for little hands and mouths to manage.
These flapjacks are so easy to make that even bub can get in on the action! I should also warn you that they are so yummy that you won’t be able to resist opening the tupperware and having a nibble-along with family and friends!
Note – These flapjacks are not suitable for children under one, as they contain honey. You can choose to leave the honey out and then they would be sugar-free too!
Also, please remember that these flapjack have a lot of fruit in them and are very sweet – they should be eaten in moderation!
There, I’m done dishing out mumsy advice – enjoy cooking with bub!
Date And Banana Flapjacks
2 ripe, medium sized bananas
100g coconut oil
150g pitted dates boiled water
100ml boiled water
60g dessicated coconut
1 teaspoon bicarbonate of soda
1 teaspoon cinnamon
2 tablespoons honey (optional)
1. Preheat the oven to 180°C/160° fan/gas mark 4. Grease and line an oven dish with baking paper.
2. Place the dates in a bowl with the boiling water and leave to soak for at least 5 minutes.
3. Put the coconut oil in a bain-marie and allow it to melt gradually over a low heat. [I melted it in a saucepan but subsequently found out that this, along with using a microwave, destroys the good fat it contains].
4. Tip the soaked dates and water into a blender along with the melted coconut oil, banana, dessicated coconut, bicarbonate of soda and cinnamon. Process until smooth and paste-like.
5. Tip the paste into a bowl and add the oats.
6. Stir to combine and add the honey.
7. Scoop the mixture into the oven dish and press it down with the back of a spoon to compact and level it out.
8. Bake for approximately 25 minutes until golden brown. They will still feel squidgy when you take them out of the oven.
9. Leave to cool and firm up for about 10 minutes before lifting the baking paper out of the dish.
9. Cut into squares while still warm and leave to cool completely.
10. Store in an airtight container for up to 4 days.
– If you find the dates too sweet then you could substitute them with raisins.
– Try using different nuts and seeds (ground up) instead of dessicated coconut.
-If making for younger babies with not so many teeth you may wish to blitz the oats to break them down a bit before using them.
Do let me know what you think if you decide to make them!