My get fit campaign, has left me sans baking for the last couple of weeks. Which I have really missed, not to mention I’ve had really bad sweet cravings (luckily working in an office with endless birthdays solves this problem.) However, I wanted to create something both high in protein and with some sugar to help with the afternoon sugar pangs. After some googling, I found protein flapjacks, my recipe is based of this one from LDNMuscle, but with a lot less peanut butter. I don’t mind peanut butter, but having way too many peanut-butter and jelly sandwhiches as a kid, I can’t stomach too much.
Ingredients I used:
- 60g vanilla whey protein
- 150g rolled oats
- 30g cranberries
- 100ml milk (this was too much, so I would suggest 50)
- 1 tablespoon peanut butter
- 50g dark chocolate chips
- A good squeeze of honey (very technical term)
Start by mixing your whey protein and your oats together.
Add your cranberries.
Add in and mix your milk, peanut butter, chocolate chips and honey. If you like peanut butter, add more but use less milk. (The milk is what gives the flapjacks a cake like texture.) If your mixture looks a bit runny, in honesty mine was, add more oats to absorb the milk.
Spoon into a greased baking tin.
Bake in the oven at 200C for 15 minutes.
Allow to cool and cut into bite-sized pieces. This is definitely more of a cakey flapjack, then your stereotypical all oats and honey flapjack.