I love flapjacks but cannot understand why shop bought, and even most recipe, ones are so unnecessarily high in sugar. Here I substitute processed sugar for natural forms including plenty of fruit and some maple syrup/honey.
Recipe type: Bakes
- 4oz (100g) maple syrup/ honey (or half and half)
- 4oz (100g) butter
- 6 organic apples (skin ON) grated, see notes
- rind and juice of 1 lemon, optional
- 12oz whole oats (or porridge oats)
- 1 heaped teaspoon of cinammon
- Preheat oven to 300F/150C/Gas Mark 2
- Place all the ingredients except for the oats in a large saucepan and heat gently until the butter has melted
- Stir through the oats, ensuring the ingredients are well combined
- Now pour the mixture into a lined square/oblong baking tin (approx 18cm/7inches) and at least 4cm/11/2inches deep.
- Ensure you press the mixture down well with the back of a spoon or your hand, this helps the flapjack to hold together once baked.
- Bake on the centre shelf of your oven for 40-45 minutes.
- Allow to cool for a few minutes slice into squares or bars then leave (if you can resist!) till the flapjacks have cooled.
Its important to grate the apple as this helps bind the flapjack and stop it being too crumbly when cooked. Another tip to prevent your flapjacks crumbling is to allow them to cool entirely before slicing, ideally after an 1hr or so in the fridge.