Flapjacks
I can’t lie, I love a sweet treat, but I’m really trying to cut down on refined sugar. These flapjacks are made with dates and honey, so they hit the sweetness spot, but with the added bonus of being refined sugar free. You know you’re getting a nutritious hit of long-lasting energy all wrapped up in a tasty package. Happy days.
I’m also a massive fan of dark chocolate, which not everyone loves - these are equally yummy with the chocolate swapped out for raisins, dried apricots, or whatever you fancy!! My last batch I added chopped dried strawberries which added a nice sweet chewiness. You can have any combination of extras, just make sure they don’t add up to much more than 200g in total.
Ingredients:
200g whole rolled oats
200g pitted dates
3tbs runny honey
125g butter
100g chopped nuts (I like a mix of almonds and macadamia)
100g dark (75%+ cocoa solids) chocolate broken or blitzed into small chunks
Equipment:
food processor (I just have a mini one which does the job!)
large mixing bowl
microwave proof bowl
rectangular baking tray (20x30cm)
greaseproof paper
spatula
large metal spoon
Method:
Turn your oven to 180 and line your baking tray with greaseproof paper. I recommend using a rectangle which is about 2cm larger than your tray, snip down at the corners so it fits in, leaving a little edge all the way round - this will make your flapjacks easier to get out later!
Pop your chopped nuts, chocolate chunks and oats into a large mixing bowl and give them a quick mix.
Place the butter in a microwave proof bowl and cook on a medium heat for 30-45 seconds or until melted.
Make sure the stones have been removed, then pop your dates into the blender with the honey and butter.
Blend them up for 45 seconds or more. You want the dates to be completely pureed and combined with the honey and butter to make a runny, batter-like mixture.
Use a spatula to scrape all of the date, honey and butter mixture into your mixing bowl.
Mix really well. Make sure all of the dry ingredients are well coated in the date and butter mixture. You don’t want dry bits!
Pour the mixture into the baking tray. Use the back of your metal spoon to spread out the mixture evenly, then smooth it down. You almost want to compress it, so that it’s all stuck together nicely.
Pop into the oven for 20-25 minutes or until golden brown.
Leave to cool completely! This is super important, or it will all fall apart.
Once the tray is cool, lift out using the greaseproof paper, or turn out onto a chopping block.
Use a sharp knife (I find a carving knife is ideal) to cut up into squares. Portion size is up to you, but I generally find this makes about 14-16 flapjacks.
Keep your flapjacks in an airtight container. They’ll keep for about week, if they last that long! I tend to keep them in the fridge, but you can leave them out. Although they may go a bit crumbly if it’s too warm!