These flapjacks are free from refined sugar and are really healthy. They make great picnic or lunchbox fillers, or a healthy dessert for small people. The dad to the two little Rs likes these even more than they do, meaning that they always disappear in a flash in our house.
I’ve tried making these without processing them but they don’t stick together well enough – think granola rather than flapjack. Not a success at any rate.
150g raisins or other chopped dried fruit
40g desiccated coconut
zest of a lemon
juice of half a lemon
1 apple, peeled and grated
1 tbsp honey (substitute for maple syrup for under ones)
40ml sunflower oil
Preheat the oven to 180°C. Grease and base line a 20cm x 20cm square cake tin.
Place the oats, raisins, coconut, lemon juice and zest, and apple into a large bowl. Mix well and blend into a thick paste with a food processor. Set aside. Place the honey, butter and sunflower oil into a small saucepan and heat over a gentle heat until melted. Pour over the oat mixture and stir well.
Pour into the prepared tin and bake for 20 minutes until starting to turn brown. Remove from the oven and cut into slices in the tin using a sharp knife. Leave to cool completely then cut again before removing from the tin.
Thanks to my friend Sarah for giving me the idea for these in the first place, and sharing her recipe (which I’ve slightly altered).