Flapjacks – yum! Sugar free – really? Don’t get me wrong, I love the taste of the original buttery sweet recipe, so finding something that stepped up to the mark was a challenge indeed. I can hear you thinking “aren’t these just loaded with sugar substitutes like honey, maple syrup, or stevia?” Well no – and the trick for these flapjacks is to use naturally sweet ingredients that don’t need any more sweetener.
So did these make the cut? Well, these flapjacks were devoured in less than 5 minutes by my family after the photos were taken, so it seems that the proof is in the eating after all. These little squares of goodness now make regular appearances for our snacks and lunch boxes.
sugar-free flapjacks
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Prep Time15minutes |
Cook Time15minutes |
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- 150 g dates chopped
- 100 g coconut oil
- 50 g dried apricots
- 50 g sunflower seeds or pumpkin seeds
- 50 g raisins
- 150 g porridge oats gluten free (if required)
Quantity of servings: squares
View units in:
Ingredients
Quantity of servings: squares View units in: |
- Pre-heat the oven to 170C Fan, GM6. Line a 20cm square tray with baking paper and grease lightly with vegetable oil.
- Soak dates in enough just-boiled water to cover for 15 minuntes, then drain and reserve the liquid.
- Heat the coconut oil gently in a large saucepan and cool slightly.
- Tip the drained dates coconut oil into a food processor (or use a hand-held blender) and blend until completely smooth. Pour the date mixture back into the pan, stir in apricots, seeds, raisins and oats.
- Mix together with just enough of the reserved date-soaking liquid to bind into a stiff mixture.
- Tip into your lined and greased baking tray. Bake for 15-20 mins and cut into 16 pieces when cold. Store in an airtight container for up to 3 days (or in the fridge if your kitchen is warm) or freeze for up to 3 months.
cook once: eat twice
Make double the recipe and freeze as individual portions. Can be added to lunchboxes straight from the freezer in the morning and will be perfect to eat by lunchtime.
Calories from Fat 81
14%
30%
0%
3%
6%
4%
4%
2%
0.3%
1%
2%