Moorish Flapjack

Calories: 190

Fat: 8.2g

Protein: 4.4g

PREP: 10 MIN

COOK: 20 MIN

Makes 12

Ingredients:

150g ready-to-eat stoned date
100g low-fat spread
3 generous tbsp agave syrup
50g ready-to-eat stoned dried apricot, finely chopped
50g chopped toasted hazelnut
3 tbsp mixed seed
50g raisin
150g porridge oat

Method:

  1. Heat the oven to 190C/170C fan/gas 5. Line an 18cm square tin with baking parchment. Put the dates into a food processor and process until they are finely chopped and sticking together in clumps.

  2. Put the low-fat spread, agave syrup and dates into a saucepan and heat gently. Stir until the low-fat spread has melted and the dates are blended in. Add all the remaining ingredients to the pan and stir until well mixed. Spoon the mixture into the tin and spread level.

  3. Bake in the oven for 15-20 mins until golden brown. Remove and cut into 12 pieces. Leave in the tin until cold. Store in an airtight container.

Beat the 3pm cravings - Chickpeas

Calories 200

Fat 8g

Protein 9g 

PREP: 5 MINS

COOK: 20 MINS

Serves 4 

Ingredients:

2 x 400g cans chickpeas
1½ tbsp rapeseed oil
1 tsp caraway seeds
1 tsp mustard seeds
1 tbsp curry powder

Method:

Heat oven to 200C/180C fan/gas 6. Drain the chickpeas and pat with a tea towel to remove as much moisture as possible. Tip them onto a roasting tray, toss with the oil, seeds and seasoning and roast for 20 mins until golden brown. Toss in the curry powder and enjoy.

Get your fruit in with this snack.

Calories 222

Fat 3g

Protein 8g

PREP: 10 MINS

Serves 1

Ingredients:

 

1 small apple
2 tbsp whole oats
2 tbsp low-fat natural yogurt
some blueberries or rasberries

Method:

Grate 1 small apple and mix with 2 tbsp whole oats and 2 tbsp low-fat natural yogurt. Layer in a pot with some blueberries.