Healthy Flapjacks

Even though its no more like spring out there, its no harm to try and eat a little better by replacing some treats with healthier options!

Enter these flapjacks! Usually flapjacks are one of the boldest treats out they, even though they are often marketed as a healthy options most shop ones really are not, so beware! These on the other hand are healthy, they are so easy to make, and last for ages once stored in an air tight container, perfect with a cup of tea or as an on the go snack. I absolutely love them and make them the whole time, they are my go to snack to satisfy my sweet tooth

Enjoy! xx

Recipe

Ingredients:

- 1 cup of organic dates (soaked in hot water for 30mins)

- 1/2 cup of walnuts

- 1/2 cup of macadamia nuts

Slightly blend but leave chunky

Them add:

- 2 cups of oats

- 1 cup of ground almonds

- a handful of sunflower seeds (for garnish)

- 2 tsp of cinnamon

- 1/2 of coconut oil (melted)

- 1/4 cup of agave or honey (I used agave)

Method:

Mix all ingredients in a bowl and put in a shallow baking tray. Press it firmly and sprinkle sunflower seeds on top. Cook at 165 degrees for 25-30 minutes (until oats are golden)

Once cool allow them to set in fridge for 20mins (makes it much easier to cut into pieces) 

Clean Pancakes for Pancake Tuesday!

It's that time of year again! Who doesn't love pancakes?! Here's at Disassemble Dublin, we try to give a new twist or healthier/cleaner versions of recipes we all love! So with that in mind I've decided to try out a clean version of pancakes for you to try, which are super easy and take no time at! This clean pancakes are wheat, gluten, and diary free with just a hint of natural sugar with the Agave Nectar syrup! If you are trying to cut out processed foods and refined sugars, but don't wanna miss out on Pancake Tuesday these babies are for you! This recipe makes one batch so double if you need to!
Any topping would be nice with these, I went for blueberries, banana and Agave!  Enjoy!
Louise xx

Ingredients:
3 large eggs, at room temperature
¼ cup non dairy milk (I use coconut or almond)
1 teaspoon vanilla
1 teaspoon honey
2 tablespoons coconut flour
⅓ cup blanched almond flour
½ teaspoon baking soda
¼ teaspoon salt
1 overly ripe banana (brown spots are the best!)
¼ cup chocolate chips (or some dark chocolate chopped)(optional)
Or Handful or blueberries and squeeze of lemon juice
Butter or coconut oil for the pan

Method:
1. Mix together the wet ingredients, beating well until the eggs are beaten and slightly foamy.
2. Combine the dry ingredients in a separate bowl, then incorporate them into the wet. Whisk well until combined, then let sit for 3-5 minutes to let the coconut flour soak up some of the moisture.
3. Heat a pan over medium-high heat.
4. Oil the pan with coconut oil or butter, then pour about a ¼ cup of batter per pancake. The pancakes are easier to flip if you keep them small, about 4 inches in diameter.
5. Once the pancake begins to bubble, place a couple of slices of banana.
6. Carefully flip the pancake over, and cook for another minute until the pancake has fluffed up an feels slightly firm.