Cranberry, Raisin, Date, Super Seed Flapjack

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flapjack

Growing up my Mum made her famous flapjacks every Sunday for me and my two brothers to chomp on at school. Although they were delicious, other kids thought that too so made us very tempting offers. We ended up trading them in the school playground for other kids chocolate bars!

Fast forward 20 odd years, I still really love a good, wholesome, gooey flapjack. The problem with ones you buy in the shop or bakery is that they tend to have a lot of sugar and syrup mixed in which makes them not so good for the body, especially in January as most of the country seem to be on a ‘diet’!

Well here you go to the rescue, is a flapjack recipe I made at the weekend. Tested out on my neighbours and husband, these flapjacks are full of goodness and have no cane sugar or syrup in at all! The combination of walnuts, super seeds, and oats make this humble flapjack a nutritional powerhouse which will fill you up and keep you going. The cranberries, raisins and dates give the flapjack a sweet fruity taste which goes down well with a cup of tea, or of course your green smoothie!

 

Ingredients

  • 150g stoned dates
  • 100g low-fat spread
  • 3/4 generous tbsp agave nectar
  • 50g cranberries
  • 50g chopped walnuts
  • 3/4 tbsp mixed super seeds (any seeds you like)
  • 50g raisins
  • 150g porridge oats

Method:

  1. Heat the oven to 190C/170C fan/gas 5. Line an 18cm square tin with baking paper. You can use a smaller tin and make them thicker like bars if you want to.
  2. Chop the dates up finely. Put the low-fat spread, agave nectar and dates into a saucepan and heat gently. Stir until the low-fat spread has melted and the dates are blended in. Add the remaining ingredients to the pan and stir until thoroughly mixed. Spoon the mixture into the tin and spread to the edges.
  3. Bake in the oven for 15-20 mins until golden brown. Cut into 12 pieces and then leave in the tin until cold. Once cooled the flapjack should have set. (If the flapjack crumbles slightly, they taste great on top of yoghurt). All you need to do now is EAT! Of course they are perfect for lunches, snack times after an exercise class (as they are packed full of protein, fibre and goodness) anytime really!

 




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© Copyright Rebecca Dalby 2015