These matcha flapjacks are a great way to get that much-needed afternoon energy boost whilst packing in the protein too. There's no complicated recipe or long list of ingredients here - these vegan-friendly snacks are quick and easy to make and are perfect for a healthy weekend picnic or post-workout snacking.
Keep them in the fridge for up to a week or freeze them for when you're in need of a treat!
Preheat the oven to 180 degrees Celsius and line a baking tin with grease-proof paper. I tend to use a square cake tin, but whatever you have in the cupboard will do!
Mix all your ingredients in a large bowl, there is no special order to adding them together just make sure that everything is evenly distributed throughout the mixture. If the mixture is too thick to stir then add a dash more milk to help it loosen.
Now place the mixture into your lined tin and pat it down flat and to a thickness of about 4 centimetres.
Bake in the oven for 15 minutes and place on a wire rack to cool.
Cut into bars or square and enjoy!
This recipe is from Antonia da Roza. Antonia is a Business Consultant living in London with a passion for all things FODMAP, fitness and photography. In 2016 she was diagnosed with IBS and began a FODMAP diet. It was because if this that in January 2017 she decided to combine her passions and start her Instagram page @fodmap_friendly_eating and blog at fodmapfriendlyeating.