Healthier Fruity Flapjack Bars
- Fred and Butter
- Apr 6, 2020
- 2 min read
Gluten free, refined sugar free, dairy free and packed with natural sources of energy.
This recipe makes up a small batch of about 6 bars or 12 squares depending on how you cut them. But you can easily scale up.
Perfect with a cuppa or to wrap up and take with you when you need a breakfast on the go.
Ingredients
Wet
2 tbsp Coconut Oil
2 tbsp Honey
2 tbsp Nut Butter
Dry
3/4 cup Rolled Oats
1/4 cup Almond Flour
1/4 tsp Salt
Filling
1/2 cup Soft dried fruit, such as Apricots or Medjool Dates
Method
Pre-heat your oven 180˚C and line a 1lb loaf tin with non-stick baking paper.
Combine all the dry ingredients in a medium bowl.
Cut up your dried fruit (Dates or Apricots) into small pieces and set aside.
Combine all the wet ingredients in a medium saucepan on a very low heat. As soon as all the wet ingredients are combined take the pan off the heat.
Add the dry into the wet ingredients in the pan and mix to combine.
Tip half of the oat mixture into the lined loaf tin and using your fingers or the back of a spoon, carefully press down the oats until you have a compact even layer.
Sprinkle the dried fruit over the oat layer. If you’ve got super jammy dried fruit, then you can spread and squish it about so you have an even layer, but just do your best.
Sprinkle the remaining oat mixture on top of your fruit making sure you cover it in an even layer. Press down firmly so that everything is compacted together.
Bake for 18-20 mins until the top is golden brown.
Ideally wait until it has completely cooled before slicing.
Notes
I like to use jumbo rolled oats for flapjacks, but this is purely an aesthetic preference, any size of rolled oats will do.
For the dried fruit, the jammier the better, I tend to use medjool dates as you can usually guarantee they will be jammy, but squishy dried apricots also do very nicely.
If you’d like to add a few handfuls of seeds or chopped nuts to the dry mix, feel free, they may just make the flapjack a little more crumbly when it comes to cutting them. Likewise you could also add a little spice, such as a dash of cinnamon or ground ginger.
You can use any nut butter of preference. Smooth tends to work best. For the batch in the photograph I used a mixture of smooth peanut butter and tahini.
I know I may be going on about the squishing, but it really does help with keeping everything together and achieving a nice chewy texture, rather than a more crumbly one. But if you are a fan of a crumbly flapjack then less squishing for you.
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