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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Mash the bananas until smooth.
Add oats, almond butter, coconut oil, and seeds and mix well.
Fill a small baking tray with half of the mixture.
Bake at 180°C for 5 minutes until slightly firm.
Meanwhile, mash the raspberries until smooth.
Add the lemon zest to the raspberries and mix well.
Remove the flapjack base from the oven.
Cover the base with the raspberry and lemon mixture.
Fill the tray with the rest of the flapjack mixture.
Bake at 180°C for 25 minutes until golden.
Allow to cool completely.
Cut into squares.
Serve and enjoy.
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For a smoother texture, ensure the bananas are well mashed before mixing.
Can I use a different type of nut butter?
Yes, you can substitute almond butter with peanut or cashew butter for a different flavor.
How do I know when the flapjacks are done?
The flapjacks are done when they are golden brown and firm to the touch.
Can I use frozen raspberries?
Yes, but make sure to thaw and drain them before mashing.
