I love flapjack. It’s one of those satisfying snacks I can’t get enough of. But, for years, I struggled to make my own – either it would be teeth-breakingly crunchy, or it would be so soft it would fall apart in your hands. Then I tried baking with fruit and, not only has my sweet treat become much healthier, but I’ve got the perfect consistency, too. Hurrah! Up until now, I’ve made them with banana (see my recent birthday post) but, because my husband doesn’t like their taste, I thought I’d try using other fruity alternatives. Apples, pears and summer berries, for example. The above are made using raspberries – hence their vibrant colour! Just make a puree with your chosen fruit and voila.
You will need
3 tbsp honey
2 tbsp coconut oil
3 tbsp nut butter (I’m currently obsessed with cashew nut butter – thanks Ella Woodward!)
1. Melt together the fruit, honey, oil and nut butter, allowing it to simmer gently for a few minutes to form a runny liquid.
2. Add the oats to the mixture and stir well, to combine.
3. Spread out on a baking tray, pressing down firmly, or divide into paper cases.
4. Bake for 10-15 minutes at 200C.