With Autumn here and back to school around the corner, I’m posting my favourite recipe for flapjacks because I get so many requests for it on my FB and Instagram. These are not the sugar laden variety you see in most baking books as I have eliminated all cane sugar and rely on honey and dried fruit for plenty of sweetness. These are perfect for breakfast as is or with some yoghurt and as a lunch snack when time is short and you need to grab something also perfect in school lunchboxes. From a health point of view, these are much better than shop bought variety, there are no nasties and though they are high calorie, In my opinion they are worth it. They keep for about a week in an airtight container though they don’t last that long in our house.
Flapjacks – Makes 20
Oven at 180C
1kg porridge oats
400gr dried fruit of choice
(optional extras include flax pumpkin and sunflower seeds – a couple of handfuls total)
Melt the butter and honey together over a gently heat – ensure you dont boil the butter
Mix the oats with the dried fruit and add a pinch of salt
Make a well in the middle, add the melted butter honey mix and the water and mix together until all the oats are incorporated. If it is a bit dry, don’t worry just add some more water until it is all mixed in.
Tip into a flat baking tray which has a lip all round, dampen your hands and press the mixture firmly flat, pressing into all the corners.
Bake for around 20 minutes until golden brown.
Leave to cool for about 5 minutes then mark out the cut marks for the flapjacks and leave to cool completely.
392 cals per piece