These apple and sultana cinnamon flapjacks have no added sugar at all – they are sweetened only by the fruit in them. This makes them a really great choice for children, and anyone else who is looking to reduce their sugar intake.
They’re a perfect after-school snack, or dare I say it – way to change up breakfast. Anyone else stuck in a big old breakfast rut? We certainly are, with my big kids refusing to eat porridge and only wanting breakfast cereal. And this is having an effect on Little S, who is becoming more aware that his siblings often eat differently to him.
If you’re used to a traditional flapjack sweetened with golden syrup then I need to warn you that these won’t taste the same. You could always add a little honey or maple syrup to make them sweeter, but I’ve found that over time I’ve got used to my food tasting less sweet and it can only be a good thing for my kids to enjoy food that is less sweet – especially as they aren’t all that keen on vegetables and do love sweets, chocolates and cakes when they can get their hands on them. My three children all gobbled these up.
The flaxseeds are optional – I added them in because I have an enormous jar of them thanks to a friend who donated her pantry to me before relocating to Australia and they’re really good for you. And if using olive oil be aware that you can taste it in the flapjacks – this isn’t a bad thing, but if you’re not that keen on the flavour, then consider using a different kind of oil or melted butter instead.
I have found that this recipe is a great one to bake with the kids as well. Miss R, 5, is a very proficient peeler and chopper so she prepares the apples, I did the part on the hob and then R, 6, mixes everything else together and helps transfer it to the tin. Little S can get involved in the stirring as well if he wants.
Here’s how to make naturally sweetened apple and sultana cinnamon flapjacks (makes nine largish flapjacks or cut them smaller for babies or toddlers):
2 cooking apples
1 tbsp water
120ml oil (olive, coconut or vegetable) or butter (melted if using butter or coconut oil)
50g ground almonds
200g oats (use gluten free oats if necessary)
1 tbsp flaxseeds (optional)
1 tsp ground cinnamon
1. Grease and line a 20cm square baking tin with baking paper. Pre-heat the oven to 180°C (fan)/200°C/gas mark 6.
2. Peel, core and chop the cooking apples. Place in a saucepan with 1 tbsp water. Cook over a low heat for 10 minutes, until soft and breaking up. Stir occasionally to avoid sticking.
3. Stir in the remaining ingredients, mix thoroughly and transfer to the prepared tin.
4. Press down until the surface is even and bake in the oven for 25 minutes until golden on top.
5. Remove from the oven and allow to cool in the tin before chopping into squares.