Protein flapjacks

• rapeseed oil↗

  for the tin

• crunchy peanut butter↗100g g
• maple syrup↗2 tbsp tbsp
• egg whites↗4

  (see tip)

• porridge oats↗200g g
• raisins↗25g g
• pumpkin seeds↗50g g

Step-by-step instructions

1. 1

   Heat the oven to 180C/160C fan/gas 4 and generously oil a 22cm non-stick square brownie tin. Beat the peanut butter, maple syrup and egg whites together using a fork until well combined. Stir in the oats, raisins and pumpkin seeds to make a sticky dough.

2. 2

   Press the dough into the tin in a thin, even layer, then bake for 15-18 mins until golden and firm. Cut into 12 rectangles, then tip out onto a wire rack and leave to cool completely. Will keep in an airtight container for up to a week.