Flapjacks are a traditionally popular treat, most likely for their maximum taste for minimal effort! These flapjacks are healthier than the average recipe due to their reduced refined sugar content balanced with some protein, healthy fats and fibre from the nuts, seeds and fruit, thereby reducing those energy spikes and crashes that more highly refined sugary treats can cause.
These flapjacks are "gluten free" due to the gluten free oats I use but you can use regular oats if you wish. Oats are naturally gluten free but can become "cross-contaminated" if processed with other grains or while being transported with other grains that contain gluten. I buy all the ingredients in Aldi except for the vanilla extract and nut butter which I purchase in large tubs from a health store. As nut butters like almond and cashew can be quite expensive, I try to buy them while on offer.
With practice, this "no fuss" recipe can be made in 30 minutes in total (15 mins each for preparation and cooking). I use just enough hot water to cover the dates and apricots and soak them for a few hours in a small bowl that I also blend them in as this reduces the washing up which is always a good thing! I hold back most of the sweetened water for the recipe but I tip a little off before adding to the mix. You can choose, to your own preference, how much moisture you add and also the ratio of your dried fruit.
These flapjacks are best kept in the fridge and will stay fresh for up to five days, or a few days when stored in a cool cupboard. I hope you enjoy this simple recipe which I think produces tasty and textured flapjacks from minimal ingredients and with little effort!
Ingredients
120g coconut oil
55g soft brown sugar
240g gluten free oats (I use Aldi’s gluten free “Kavanagh’s”)
75g (approx. 12 dates and 3 apricots - pitted, soaked and blended)
25g milled flaxseed
20g pumpkin seeds
2 tsp vanilla extract
1 tbsp crunchy almond butter (I like Pip & Nut)
Directions
1. Melt the coconut oil in a large pot.
2. Add the sugar and mix with a wooden spoon until the coconut oil has fully melted. Turn off heat and use the residual heat for the rest of the ingredients.
3. Pour in the oats, flaxseed and pumpkin seeds and continue mixing.
4. Add in the vanilla extract, blended dates and apricots to the mix.
5. Finally, stir in the almond butter and spoon the mixture into an oiled glass dish (or baking tray). I use coconut oil to grease a glass dish (20cm x 20cm / 8" x 8").
6. Bake for 15 minutes in an oven, preheated to 170◦C. Check the flapjacks are golden and if not, cook for a further 5 but do not let them turn too brown!
7. When cooked, press the flapjacks with the back of a metal spoon to further "compact" them. Let them cool enough to cut them without flaking and then chill for an hour before enjoying.
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