Many people buy flapjack mistakenly assuming it's a healthy option - not so. Traditional flapjack is made with equal amounts of sugar, golden syrup and butter, plus the oats. When I was much younger I worked in a bakery shop and customers would often comment as they placed their flapjack down on the counter that they were "being good" buying that instead of cake. But honestly I think the cake would have been the healthier option!
In place of sugar and syrup I use honey and dates, which gives all the sweetness needed and also retains the desired chewiness you want - as there's nothing more dissatisfying than dry flapjack.
These are very quick and easy to make, and a great alternative to either shop-bought flapjack or cereal bars, as most cereal bars contain sugar and toxic artificial ingredients, despite their claims to be a 'healthy' snack. Great for mid-morning or afternoon snack at work, or to put in your children's lunchbox.
What you will need: (Makes 24)
1 large ripe banana
5 tblsp honey
2 tsp cinnamon
100g golden linseed
In a large bowl mash the banana. Melt the butter, then add to the bowl along with the honey
Chop the dates very finely. Dice the apricots into small chunks. Add both to the bowl and mix in
Add the cinnamon, oats and golden linseed to the bowl and blend until you have a nice sticky mixture
Line a shallow baking tray with greaseproof paper and spoon in the mixture. Spread evenly. Pop into a preheated oven at 190 degrees Celcius for 20-25 minutes, until golden looking. Don't over-bake, they will firm up more once cooled.
Whilst the flapjack is still warm in the tray, slice into fingers with a sharp knife (it is easier to slice when warm)
Carefully lift by the edges of the paper and transfer to a wire rack. Leave the paper on until the flapjacks are cool
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