Friday, 7 February 2014

Ultimate flapjacks

I am a huge flapjack fan, but over the years have refined the age-old recipe to suit my hypo needs, replacing the usual brown sugar and/or syrup with the natural sweetness of prunes, dates or other dried fruits. I avoid spreads and margarines, preferring to use good old fashioned butter, preferably unsalted.

Simply melt butter with the pureed prunes and three tablespoons of their juice in a large saucepan, mix in all the other ingredients, then bake! I love these cut into small squares to have at breakfast or as a snack or dessert, they keep well in an airtight container for a week or more, but I doubt they'll last that long! Try the simple recipe below or this good one.

You will need:

150g unsalted butter
1 x 410g tin of Californian prunes, drained
3 tbsp prune or apple juice
225 oats or a combo of oats, granola, dried buckwheat, quinoa, whatever crunchy stuff you fancy
100g dried fruit, I like a mix of apricots, raisins, dates
30g finely chopped nuts, I usually choose Brazil nuts

What you do:

  1. 1. Preheat the oven to 190°C/fan170°C/gas 5. Grease and line a shallow 17.5cm square tin with baking paper.
  2. 2. Puree the prunes and prune/apple juice until smooth. Melt the butter in a large saucepan over a low heat, then add the date puree. Stir in all the other ingredients. Transfer the mixture to the tin and press it into the corners with damp hands. Bake for about 25 minutes, or until just golden.
  3. 3. Remove from the oven and cool for 10 minutes. Cut into squares in the tin, cool completely then turn out and store in an airtight container.

Chunky fruity flapjacks provide a daily source of fibre and goodness any time of day

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