One Pan Peanut Butter Flapjack Bites
These tasty snacks are great to batch-cook.
Preheat the oven to 170°C. Put half of the oats into a food processor with the egg whites, honey, protein powder and salt and blend until smooth. Pour into a bowl, add the remaining oats, the rice crispies, cherries and mixed seeds and stir together.
Spoon the mixture into a non-stick, 20cm square cake tin (if your tin isn’t non-stick then line it with greaseproof paper) and press down into an even layer. Bake for 15-20 minutes then remove from the oven and leave to cool.
Drizzle the chocolate over the top then transfer to the fridge until set. Cut into 5 even bars.
Wrap the bars in greaseproof paper or clingfilm and store in the fridge for up to 1 week.
A banging recipe from The Body Coach app!