Reduced Sugar Flapjacks

Low Sugar Flapjacks. Seed mix adds an omega 3 hit.

Jeanette’s flapjacks

This is my version of my lovely pal Jeanette’s flapjacks.

I usually have a quick snack between exercise classes and the ladies from Body Balance usually catch me at it!!!

I have adapted Jeanette’s recipe to reduce the amount of sugar you would find in a traditional flapjack.

I tried them out on the ladies last night and well lets say there are none left today.

Ingredients

200 g unsalted butter

250 ml honey

150 g chopped dates

350 g porridge oats

75g mixed seeds plus a handful to sprinkle on top

75 g desiccated coconut

Method

1. Preheat the oven to 180°C/160°C Fan/Gas 4. Line a 30 x 20cm tin with baking parchment.

2. Put the butter, honey and dates in a saucepan over a low heat. Melt them together, crushing the dates with a wooden spoon so they break up into the butter and honey and get all soft and squidgy. Stir in the oats, seeds and coconut and mix thoroughly.

3. Pack the mixture into the prepared tin and sprinkle to extra seed mix on top.

4. Bake for 20–25 minutes, until golden brown.

5. Remove the tin from the oven and immediately score the surface into about 16 squares.

6. Once they are cool cut them into portions.

Note

The flapjacks will be soft when you first get them out of the oven but as they cool they will begin to firm-up.

For the version in the pictures I have added some dried apricots and sour cherries for a little something extra. You could add extra dried fruit if you want or keep them plain.

You can half the recipe and use a 1lb loaf tin.

They will store for a few days in an air tight contain BUT I haven’t managed to have a batch last that long yet .. somehow they get eaten up very quickly :-)

Happy baking

L xx