Oven-baked flapjack for cycling

Ingredients: 4 small or 3 large bananas 240 g skimmed milk (or any other type of animal and vegetable milk) Dash of vanilla 50 g honey 50 g unsweetened peanut butter (you can use any other type of nut butter) 10 g salt 400 g oat flour (if you don't have oat flour, you can make it by grinding oat flakes or by using instant oats) 100 g chocolate with 70% cocoa content (this is optional, if you are riding in very hot weather, we do not recommend using chocolate) Instructions: Put the bananas in a food processor and mash them. You can also mash them with a fork in the bowl. Add the milk, vanilla and salt. Mix everything until it is well blended. Melt the honey and peanut butter in a microwave-safe bowl. Do this in 10-second rounds, stirring with a spoon. Add the honey and melted peanut butter to the previous mixture and mix well. Add the oats in 2-3 batches and mix (by hand or using a food processor) until you get a texture like the one in the video. If it is too runny, add more oats. If it is too thick, add more milk. Pour the mixture into the greased 25 cm x 18 cm baking pan, spread it evenly and bake at 170 °C for 40-50 minutes. They will be ready when the top is slightly toasted. Do not overbake as they will get too hard, difficult to chew and swallow when you're on the bike. Melt the 100 g of chocolate in the microwave in 20-second rounds. When it is well melted, pour the mixture over the dough and spread it evenly. Let it cool to room temperature and then place in the refrigerator for at least 2 hours. Once chilled, cut into portions. This recipe yields about 12 flapjacks. You can store them in the baking pan or individually wrapped in aluminum foil. They will last 10-15 days in the refrigerator, although you can also freeze them and defrost them as needed. Nutrition information: Total calories / per serving: 2815 kcal / 234 kcal Total carbs / per serving: 414 g / 34.5 g Total protein / per serving: 78 g / 6.5 g Total fat / per serving: 92 g / 7.6 g Total fiber / per serving: 24.2 g / 2 g Total salt /

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