Easy Healthier Flapjacks Food

HEALTHIER FLAPJACKS

Steps:

• Heat the oven to 190C/170C fan/gas 5. Line an 18cm square tin with baking parchment. Put the dates into a food processor and blitz until they are finely chopped and sticking together in clumps.
• Put the low-fat spread, agave syrup and dates into a saucepan and heat gently. Stir until the low-fat spread has melted and the dates are blended in. Add all the remaining ingredients to the pan and stir until well mixed. Spoon the mixture into the tin and spread level.
• Bake in the oven for 15-20 mins until golden brown. Remove and cut into 12 pieces. Leave in the tin until cold. Store in an airtight container.

EASY AND HEALTHY MUESLI FLAPJACK

Steps:

• Gather the ingredients.
• Heat a large deep pan on the stove. Add the oats, nuts, and seed combination (do not add any fruit) and cook for 5 minutes, constantly stirring to toast the ingredients. Take care not to burn. The mixture should just be golden brown.
• Remove from the heat and leave to cool.
• Place the honey, dark brown sugar, and butter into a saucepan. Melt, these together on medium heat, to completely dissolve the sugar.
• Cook for a further 5 minutes on low heat, again, taking care not to burn. Turn off the heat and keep to one side.
• Mix the toasted ingredients with the melted butter mixture and the fruit to form a stiffish dough.
• Grease an 8- x 8-inch square cake tin and line the bottom with a sheet of baking paper. Press the flapjack mixture firmly and evenly into the tin making sure to get into the corners.
• Cut out squares and rectangles in the flapjack, then place the tin in the fridge and leave for a couple of hours to set.
• The flapjack keeps well in an airtight tin. Enjoy!

HEALTHIER FLAPJACKS

Steps:

• Preheat the oven to 200C/180C Fan/Gas 6. Lightly oil a shallow 20cm/8in loose-based square cake tin and line the base and sides of the tin with baking parchment.
• Melt the butter and syrup together in a large saucepan over a low heat, stirring regularly with a wooden spoon. Take off the heat and stir in the seeds, cranberries, raisins and apricots and oats. Stir in the egg.
• Spoon into the prepared tin and press until well flattened. (It's important that the oats are pressed well, so that they stay firm enough to cut when baked. Use the back of a metal spoon to make sure they are fully compressed). Bake for 18-20 minutes, or until golden and lightly browned around the edges.
• Mark the flapjack into 12 pieces without cutting all the way through, this will make it easier to cut the flapjack when it's cool. Leave until cold then cut the flapjack with a sharp knife.
• Store in an airtight container, interleaved with baking parchment or foil for up to three days.

EASY HEALTHIER FLAPJACKS

Steps:

• Preheat the oven to 180C. Grease and line the bottom and sides of an 8" / 20cm x 20cm square baking tin with greaseproof / parchment paper.
• In a large saucepan over a low heat, place the unsalted butter, peanut butter, and honey. Stirring constantly, allow these to melt and infuse together. Remove from the heat.
• Stir in the oats, salt and vanilla extract and mix well together.
• Scrape the contents of the saucepan into the baking tin and press down all over with the back of a spoon ensuring an even covering.
• Bake for 20-25 minutes until golden brown.
• Once cooked remove from oven and leave in the tin placed on a wire rack to cool completely.
• Once cooled carefully remove the oat slab from the tin, place on a wooden board and cut into 9 squares.
• The flapjacks will keep in an airtight tin for up to 10 days.