Preheat oven to 180 C and line a brownie pan or similar tray with baking paper (I used a 9 inch square pan).
Optional step: You can toast your walnuts prior to using them in this recipe. If you'd like to toast them, simply spread them out over a tray and toast in the oven at 180 C for 5-7 minutes or until lightly browned. Allow to cool before incorporating into the flapjacks.
In a large bowl combine all of the dry ingredients (i.e. oats, desiccated coconut, protein powder, chia seeds, walnuts, cinnamon, and salt).
Take a small saucepan and pop in the peanut butter, rice malt syrup and coconut oil. Over a low heat, melt the ingredients together just until they are runny. Remove from the heat and stir in the apple puree.
Add the wet mixture to the dry ingredients and combine thoroughly.
Scoop out the mixture into the lined baking tin. Using the back of a large spoon or your fingertips, press the mixture into the tray so it is evenly spread out and there are no gaps. (Tip: wetting your fingertips just slightly will stop them sticking).
Bake for approximately 20 minutes or until the edges are starting to crisp and darken and the centre is a golden brown. Remove from the oven and allow to cool completely before slicing.
Notes
*for a vegan option, simply swap this whey-based protein for a vegan protein powder.**you can substitute a different nut in to this recipe if you prefer not to use walnuts. I’d recommend pecans!***rice malt syrup is sometimes called brown rice syrup. You can also use honey, coconut syrup, date syrup or maple syrup – maple syrup in these is absolutely divine, I really recommend it. If you use honey the flapjacks will of course not be suitable for vegans.Disclaimer: I received a free sample of Whey Ahead protein but was not otherwise financially compensated for this post, and created this recipe of my own accord. Nourish Everyday only features products which I have tried and tested!
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