My most popular recipe on the blog is my sugar-free flapjacks. Obviously lots of people want a healthier version of this popular treat.
I make my sugar-free version fairly regularly and even serve them up to unsuspecting adult guests, even though I initially invented them for littlies.
I’ve also experimented with other flavour combinations but usually forget to write them down. This variation is one I like a lot and can be made more spiced if serving it to big people. More importantly, I’ve managed to write it down!
Once again it’s sugar-free, using a little honey and mashed banana instead for sweetness. This time though, extra sweetness comes from soft dried apple and raisins rather than the original recipe’s dates. There’s also the addition of orange zest.
If you’re making this for toddlers, I would first try making the flapjacks with the smaller amounts of spice (1/2 tsp of cinnamon and 1/4 tsp of cloves) while adults will like more warming spice (1 tsp of cinnamon and 1/2 tsp of cloves).
There are lots of ingredients to mix so this is a great recipe to get your children involved.
SPICED APPLE SUGAR-FREE FLAPJACKS
Prep time: 10 mins
Cook time: 15-20 mins
Makes 16 squares
3 tbsp honey
200g porridge oats
100g soft dried apple, chopped into pieces no bigger than 1cm
30g desiccated coconut
30g golden linseeds (or flaxseeds), plus extra for sprinkling on the top
1/2 – 1 tsp ground cinnamon
1/4 – 1/2 tsp ground cloves
zest of an orange, grated (or 1/2 tsp orange extract)
2 ripe bananas, mashed
Preheat oven to 175C and grease a 20cm square baking tin.
Gently melt the butter and honey either in a saucepan or in the microwave. Leave to cool.
In a large bowl, mix the oats, chopped dried apple, coconut, raisins, golden linseeds, cinnamon, cloves and orange zest together.
Add the mashed bananas to the melted butter and honey, stir to combine and then pour into the dry ingredients. Mix thoroughly.
Press the mixture firmly into your tin and sprinkle over the extra seeds.
Bake for 15-20 mins until golden on top and it’s coming away from the sides of the tin.
Take out of the oven and, while it’s still warm, use a knife to score where you will cut. Leave in the tin to cool before cutting.
- Make dairy-free flapjacks by replacing the butter with a dairy-free margarine
Tip: if you have fussy little ones, to avoid them pulling out pieces of dried fruit, chop the apple (maybe also the raisins) into very small pieces for a smoother and more homogeneous mix.
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