An addition to the post “Nut Butter Flapjacks”: Peanut Butter version

Thanks to an almond butter fanatic called Heather, I was introduced to the delight of baking flapjacks/granola bars without using butter or margarines; not to the intent of making them lower fat, just to the intent of using whole-food plant fats, ie nuts. The recipes are here, and I can highly recommend them.

However, some of the ingredients may be kind of costly; macadamias for example, or maple syrup. While you can make any kind of nut butter, using less expensive nuts (unroasted almonds to name one kind), the other thing is that you need a food processor, and not everyone has one.

Here is a delicious variation for all you peanut butter lovers that I got from a book called The Yoga CookBook. I cannot remember their actual quantities, but these are mine. The best option would be 100%-nothing-else-but roasted-peanuts-butter.  Failing that, the next best thing would be a no added sugar or salt version like Whole Earth.

  • 1/2 cup of peanut butter  (100g)
  • a scant 1/2cup of honey (100g)
  • 1/4 cup of wholewheat flour
  • 1  1/2 cups of rolled oats
  • 1/3 cup raisins (optional)

Melt the peanut butter and honey in a pan, stir in all other ingredients. These quantities are good for a smallish tin like this:

Watch them and take them out the minute they have a light golden brown edge.In my oven it took literally 5-7 minutes at 180 degrees.  Obviously like all flapjacks they are a little soft when out of the oven but they are fine when cool, honestly. If you overcook them they will be horribly dry.  These are really good!

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