Flapjack is easily one of the most commonly consumed confectionery in the UK. We say this loosely because it has a near enough infinite range of variations from sugar, chocolate and caramel laden treats, to on-the-go breakfast bars filled with fibre and protein.
The following recipe strikes an exceptionally moreish medium by utilising more nutritionally ‘complete’ sweeteners alongside various nuts, seeds, spices and wholegrains.
This recipe is designed to fill a standard baking tray wherein you should get at least 16 big slices. Feel free to half the recipe (or scale up!) we won’t tell anyone.
- 600g Oats, or a mixture (Gluten-free is fine! Such as Millet, Buckwheat)
- 250g Omega Seed Mix (Or a mixture of any nuts and seeds, feel free to get creative)
- 1 teaspoon ground mixed spice (Cinnamon/Cardamon is a must! But feel free to use any ground spice combination here. Cinnamon in particular beneficial when paired with sugars of all forms to reduce blood sugar responses)
- 1 Teaspoon Salt
- 375g Butter, or Naturli (Vegan)
- 175g Honey (Local if possible!)
- 125g Molasses (or Barley Malt Extract if you prefer a lower G.I sweetener).
- Optional: 100g-200g Brown Sugar (or a similar dark ‘dry’ sweetner. Muscavado is fine, as is Panela). This step helps balance the previous sweeteners which to some palettes may be a little sharp.
- Set the oven to 180 degrees and line a baking tray with parchment.
- Next, add all of the dry ingredients (Oats, Seeds/Nuts, Salt, Spices) to a large bowl, taking the time to mix as evenly as possible.
- In a large pan melt over medium heat first the butter, followed by the sweeteners of choice. Stir until combined and to avoid any burning.
- Once the above step is complete, pour in the bowl of dry ingredients. Drop the heat to low and stir until thoroughly combined! (No dry bits)
- Finally tip the pan into the lined baking tray and smooth to evenly distribute the mixture in the tray.
- Optional step: Divide the mixture in two. With the first half, press it into the tray to form something akin to a pie ‘crust’. With the second half of the mixture drop crumbles on top. Here you could you could also add some fresh (or dry!) fruit and you will have a crumble bar!
- Finally, bake the now prepared flapjack (or crumble bar) in the preheated oven set to 180c, for 3 minutes.
- Don’t worry if you see any bubbling, this is the butter and will disappear once removed from the oven.
- The above recipe without the fruit variation lasts for two+ weeks stored in the fridge and is best portioned once sufficiently cool.