recipes for healthy living

Tag: Flapjacks

Bakewell Flapjacks


A delicious variation on our flapjack covered with a fruit compote and a sprinkle of almonds. These are really easy, nice and crunchy and very moreish so restraint is needed

For the Compote Topping

125gr each raspberries and blackberries
1 tbsp honey
2 tbsp water

Add everything to a pot, bring to the boil and reduce to a simmer until the fruit is soft and some of the liquid has reduced. Set aside to cool.

For the Flapjacks
Oven at 180C

500g porridge oats
150gr butter
125gr honey
200ml water
100gr dried fruit of choice

35gr flaked almonds for top.

Melt the butter and honey together over a gentle heat. Mix the oats with the dried fruit.
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.
Top with the fruit compote and sprinkle over the almonds.
Bake for around 20 minutes until golden brown.
Leave to cool for about 5 minutes then cut and leave to cool completely.

Savoury Flapjacks

OO&L Grana Padana Ii

Savoury Flapjacks III

My other half’s flapjacks are well known in fitness circles and include honey nuts and spices to flavour them. I have been experimenting with a savoury variety. These are perfect lunchbox fillers instead of bread and are great with eggs, beans or as a side with a salad . They are our go to snack or brunch food in our house. Full of vegetables made with oats and eggs they are a delicious easy way to fill up and get some of those 5 a day.

Make 12 small / medium flapjacks in a 11″ by 9″ tin
Oven at 180C

150gr Parmesan, Pecorino or grana padana finely grated
4 tbsp chopped herbs (parsley, basil or a mix)
1 medium onion grated
1 red pepper deseeded and finely diced
200gr each of courgettes and carrots, washed peeled and finely grated
200gr oats – blend finer if using jumbo oats
2 eggs
2 handfuls of poppy seeds for topping

Tip all the herbs ,cheese and vegetables into a bowl and mix well.
Season well with salt and pepper.
Add the oats and beaten eggs and mix well.
tin into a tin which has been lined with parchment paper
Sprinkle over the seeds
Bake at 180 for 25 – 30 minutes until golden and cooked
Cut while warm but leave to cool ip for a few minutes before lifting onto cooling rack to cool completely
Store in the fridge as contain eggs and cheese.

Savoury Flapjacks

Delicious energy boosting bars

backpack bars
I finally nabbed and I think improved (just a little!) Dominic’s flapjack recipe. He has been making them for years to give out to his clients after a good workout or has often wrapped one up for me to take to work so that I have a decent snack if I start to flag in the middle of the day. I used never be around when he made them so have been experimenting lately and have come up with this as a more refined, girlie almost, version of his flapjacks. I think these are perfect for the backpack if you are going on a long walk and children tend to like them too though be mindful of the nuts. They are really easy, all the dry ingredients get mixed, all the wet get melted with the chocolate and the baking time is only 20 minutes. The recipe can be changed around pretty easily too – use what ever nuts you like, same goes for the dried fruit and the nut butter. I have made them with peanut and almond butter and both are delicious. They taste better than any shop bought flapjack and are made with much better ingredients.

2 oz coconut
2 oz mixed nuts chopped
1 oz seeds
6 oz dried fruit
8 oz (certified gluten free if you can get them) oats (not jumbo as they wont stick together as easily)
1 tbsp milled flax seed (optional, I put them in when I have them)
1 tbsp cocao nibs (optional I love them in it)
4 oz butter
100gr good quality chocolate
2 tbsp coconut oil
4 tbsp honey
4 tbsp nut butter

This makes 12 decent size bars.
Oven at 180C

If you have time, toast the coconut in the oven for about 5 minutes until it is lovely and golden
In a large bowl mix all the dry ingredients (oats, fruit, seeds, nuts, coconut etc)
Bring a pot of water to the boil. Turn it off and stick a bowl over it into which you have put the chocolate, butter, honey, nut butter, coconut oil . The chocolate and other ingredients will melt nicely – give it a stir every now and then.
Make a well in your dry ingredients and pour in the melted chocolate liquid.
Mix thoroughly and ensure all dry ingredients get coated with it.
Pour into a flat try (mine was 10cm x 14cm) and press down very well with the back of a spoon. Bake for 20 minutes.
Let cool completely in the tin before cutting… this is essential otherwise you will end up with breakfast cereal!
Cut and enjoy!

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