Aromatic cinnamon, sweet sultanas and soft apple – these apple flapjacks are unbelievably good. In fact they’re dangerously moreish – just try to make them last longer than a day or two! But do you know what the best part is? Despite tasting almost exactly like apple crumble they’re free from added sugar and are sweetened by fruit alone.
Why you should make these healthy apple flapjacks
The main reason why you should make my apple flapjacks is that they are absolutely delicious. They really do taste a lot like apple crumble and you won’t miss the sugar at all.
I’ve made these for a lot of people – both kids and adults – and they always love them.
These apple flapjacks are a really great choice for children, and anyone else who is looking to reduce their sugar intake. They’re great for picky eaters too, especially those who don’t eat much fruit.
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.
How is this healthy flapjack different to a traditional flapjack?
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. Over time I’ve got used to my food tasting less sweet.
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. I’ve made these sugar free flapjacks many, many times and my three children all gobble them up every time.
They’re also a much softer texture than traditional flapjacks, which makes them ideal for kids.
They’re also amazing when served warm from the oven for dessert.
If you’re 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.
Do you need to add the flax seeds?
The flax seeds (also known as linseeds) 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. They’re really good for you so I have been adding a spoonful to a lot of my bakes recently.
Can you make these apple flapjacks with the kids?
Absolutely! I have found that this recipe is a great one to bake with the kids. 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.
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How to make naturally sweetened apple flapjacks
Naturally sweetened apple and sultana cinnamon flapjacks
- 2 large cooking apples approx cooked weight 300g
- 1 tbsp water
- 120 ml oil light olive oil, coconut or vegetable, dairy free spread or butter (melted if using butter or coconut oil)
- 50 g ground almonds
- 200 g porridge oats* use gluten free oats if necessary
- 1 tbsp flaxseeds optional
- 1 tsp ground cinnamon
- 60 g sultanas
Grease and line a 20cm square baking tin with baking paper. Pre-heat the oven to 180°C (fan)/200°C/gas mark 6.
Peel, core and chop 2 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. Once soft bash with the back of a wooden spoon or mash to break down.
Transfer to a mixing bowl then stir in 120ml oil, 50g ground almonds, 200g oats, 1 tbsp flaxseeds, 1 tsp ground cinnamon and 60g sultanas. Mix thoroughly and transfer to the prepared tin.
Press down until the surface is even and bake in the oven for 25 minutes until golden on top.
Remove from the oven and allow to cool completely in the tin before chopping into squares.
*you'll need to use small porridge oats for this recipe. Jumbo oats won't hold together in the same way.