Name: Protein flapjacks
Prep time: 10 min
Cook time: 10 min
Yield: 12
Ingredients: rapeseed oil, for the tin -; 100g crunchy peanut butter -; 2 tbsp maple syrup -; 4 egg whites (see tip) -; 200g porridge oats -; 25g raisins -; 50g pumpkin seeds -

Ingredients for - Protein flapjacks

1. rapeseed oil, for the tin

2. 100g crunchy peanut butter

3. 2 tbsp maple syrup

4. 4 egg whites (see tip)

5. 200g porridge oats

6. 25g raisins

7. 50g pumpkin seeds

How to cook deliciously - Protein flapjacks

1 . Stage

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 . Stage

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.