Banana Oat Flapjacks
Nutritional values
(Percentage of daily recommendation)
| Calorie | 328 cal. | (16 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 4.3 g | (14 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 24.5 μg | (41 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 10.2 μg | (23 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 282 mg | (7 %) | ||
| Calcium | 30 mg | (3 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 5.7 g | |||
| Uric acid | 48 mg | |||
| Cholesterol | 56 mg | |||
| Complete sugar | 11 g |
Ingredients
Preparation steps
Peel the bananas, thinly slice 1/2 of one and mash the rest with the lemon juice until smooth. Melt 100 grams of the margarine in a large pan and toast the whole oats and ground almonds until golden brown. Remove from heat and allow to cool. Combine the toasted oats and ground almonds with the flour, baking powder and lemon zest in a large bowl. Separate the eggs and beat the remaining margarine with the egg yolks, honey and sugar until light and frothy. Beat the egg whites with a pinch of salt until stiff. Stir the egg yolk mixture and the mashed bananas into the oat mixture and mix until well combined. Fold in the egg whites and pour into a well-greased baking pan. Bake in an oven preheated to 200°C (approximately 400°F) for 40-50 minutes. 15 minutes before removing from the oven, distribute the sliced bananas over the top of the flapjack cake.
Remove from the oven, cool completely, cut into bars and serve.
