Created by culinary wizard and Michelin Star chef Brad Carter; this recipe is seriously good. Prep for the week ahead so you have a delicious and high-protein snack on hand when hunger strikes! The clever combination of ingredients offers you a different flavour flapjack for different times of day, so you wont get bored eating the same flapjack all week – bonus! Check out Brad’s Instagram @chefbradcarter to see more of his delicious creations!

Ingredients

For the toppings:

Morning

Afternoon

Late Night

Method

  1. Preheat the oven to 180°c.
  2. Line a 35cm x 24cm deep baking tray with greaseproof paper.
  3. Mash the bananas with a fork. Seperate into 3 even amounts, approx 2 bananas & set aside.
  4. Place the butter, honey and sugar in a large heavy-based saucepan.
  5. Heat gently, stirring often, until the butter has just melted and the sugar is still grainy.
  6. Remove from the heat and pour in the porridge oats, salt & the mashed bananas.
  7. Mix together until evenly combined.
  8. Seperate the mixture between 3 bowls, each mixture weighing around 400g.
  9. To the first mixture in bowl 1 add the PW coffee protein powder & raisins, mix together until well combined.
  10. To bowl 2, add the recovery protein powder & mix together.
  11. To bowl 3 add the casein protein powder & mix together to combine.
  12. Start with bowl 1, have the lined tray in front of you width wise, turn the mixture into the prepared baking tray to the left hand side of the tray, spread evenly and firm down well with a fork or the back of a spoon using only the left hand third of the tray.
  13. Take bowl 2, repeat the same process but this mixture from bowl 2 should now fill the middle third of the tray.
  14. Lastly, add the mixture from bowl 3 to the right third of the tray, make sure the mixes are evenly spread, then run your finger lightly between each mixture line to create a visible divide between the flavours.
  15. For a soft and chewy flapjack, bake for about 20 minutes until a light-medium golden colour. Give it a bit longer if you prefer a crispy, well-cooked flapjack.
  16. Allow the flapjack to cool completely.
  17. Start from the same position from the way you put each mix into the tray, the left hand side being mixture 1.
  18. Spread mixture 1 with the rawtella, thinly & evenly. Top with the protein granola liberally until it’s completely covered.
  19. Repeat on mixture 2 in the middle, spread with the white chocolate nut butter, cocoa nibs, coconut, white chocolate & dried blueberries.
  20. Lastly, to mixture 3, spread with the cacao almond butter, then the flaxseeds, the roasted almonds & lastly crushed dried bananas.

What You’ll Need:

4/5 (9 Reviews)
bradcarter

bradcarter

Birmingham born Chef Brad Carter of Carters of Moseley is dedicated to making the best of seasonal British produce with a commitment to sustainability. Awarded a coveted Michelin Star in 2015, Brad is also a regular on BBC’s Saturday Kitchen

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