Flapjacks that are good for you
Flapjacks – mmm, so deliciously buttery and syrupy… So good to indulge in, so bad for your waistline. But you can actually make great tasting flapjacks without using a ton of butter and sugar. This recipe makes flapjacks that are just as delicious and chewy but are so much better for you. With flapjacks, you really can make them your own by customising your own mix. For example, if you are less keen on dried fruit, take it out and add some other nuts or seeds instead. The choice is yours. This recipe makes 9 chunky squares…
100g coconut oil
20g sunflower spread
130ml sunflower oil
2 ripe bananas, mashed
2 teaspoons pure vanilla extract
140g xylitol or coconut palm sugar
60ml agave syrup
1 tablespoon date syrup
good pinch of sea salt
500g rolled organic oats
100g pumpkin seeds
100g unsulphured dried apricots, chopped
1 Preheat the oven to 180˚C (350˚F) Gas 4. Gently heat the coconut oil, margarine, sunflower oil, bananas, vanilla extract, xylitol or coconut sugar, agave syrup, date syrup and salt in a saucepan just until the margarine has melted. Whisk the mixture together until smooth.
2 In a large mixing bowl, combine the oats, raisins, pumpkin seeds, pecans and apricots. Add the mixture from the pan and stir well. Spoon into a 20-25 cm baking pan and flatten down. Bake in the preheated oven for about 25 minutes or until the flapjacks are a lovely golden, light brown colour. If it looks like they are colouring too quickly, turn the heat down to 160˚C (325˚F) Gas 3. The main thing is not to burn the top, as the raisins and apricots will become very bitter.
Guilt Free Gourmet by Jordan and Jessica Bourke is published by Ryland Peters & Small at £16.99 and is packed with lovely inspirational ideas if you are avoiding sugar, wheat or dairy. Available from: http://www.amazon.co.uk/The-Guilt-free-Gourmet-Indulgent-recipes.
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