I always thought that Flapjacks were ‘healthy’. They kind of feel like they should be with all those oats in, however the overload of sugar and butter see off any health benefits. I decided to make these Fruit Filled Flapjacks, in an attempt to get some of the healthy feeling back in them.
We’re here in the iddle of the Covid-19 Lockdown with every shelf in the supermarket devoid of flour. There is none – plain, self-raising, strong, wholemeal, gluten free….not a bit of it.
So getting my creative thinking cap on I decided to make flapjacks, because they need neither flour or eggs (another ingredients thats become very scarce).
Flapjacks always feel like they should be healthy. I always thought they were the better option if faced with a choice of cakes, because the oats give you that feeling of health whilst still feeling very indulgent. It wasn’t until I made them for the first time I realised just how much butter and sugar go into them.
In an attempt to get the healthy feeling back, I filled my flapjacks with dried fruit, which I know is also filled with sugar, but think of all the fibre as well.
These were made during the Covid-19 Lockdown and filmed on Facebook Live 09 April 2020.
Fruit Filled Flapjacks
- 200 gms Dried Fruit. I used a mix of chopped Dates and Apricots
- 2 tbspn water
- 175 gms Butter or Block Margarine
- 75 gms Sugar
- 3 tbspn Golden Syrup
- 350 gms Porridge Oats
- 1.5 tspn Mixed Spice Optional
- Preheat you oven to 170c Fan, 190c, 375f, Gas Mark 5
- Line an 8" Brownie tin with Baking Parchment
- In a saucepan heat the dried fruit and water over a low heat until it becomes a mushy paste
- In another, larger saucepan, melt together the butter, sugar and golden syrup
- Once all melted add the Porridge Oats and optional mixed spice, and make sure all the Oats are coated in the butter and sugar mixture
- Divide the mixture into 2 and spread one half across the bottom of the baking tin
- Spread the fruit mixture over the oats in the tin, before covering with the remaining oat mix
- Press down to make sure its all compacted
- Bake for 25 minutes
- Once baked, remove from the oven and allow to cool fully in the tin
- Once cool remove from the tin and cut into squares
- These are best stored in an airtight container in thr fridge and will last for up to a week
Posted by Bronya at Daisy Cake Company on Thursday, April 9, 2020