CRUNCHY FRUIT & NUT CEREAL
Start the day with a filling and healthy mix of puffed rice, oats, fruit and nuts
Provided by Good Food team
Categories Breakfast, Brunch
Time 20m
Number Of Ingredients 5
Steps:
- Heat oven to 180C/160C fan/gas 4. Scatter porridge oats and nuts on a baking sheet. Cook for 8-10 mins or until lightly golden.
- Remove and cool, then mix with fruit and cereal. Serve with skimmed milk or fat-free yogurt.
Nutrition Facts : Calories 280 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 33 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.1 milligram of sodium
HEALTHIER FLAPJACKS
Flapjacks are perfect for taking to work, school or having a snack with a cuppa! You can use any of the dried fruit and nuts you like. This version is slightly more healthy than normal, with a bit less butter and syrup, so it's great for families. Each serving provides 231 kcal, 4.5g protein, 27g carbohydrates (of which 14g sugars), 11g fat (of which 5g saturates), 3g fibre and 0.25g salt.
Provided by Justine Pattison
Categories Cakes and baking
Yield Serves 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 231kcal, Carbohydrate 27g, Fat 11g, Fiber 3g, Protein 4.5g, SaturatedFat 5g, Sugar 14g
VEGAN FLAPJACKS
Choose your favourite nuts and dried fruits in this versatile dairy-free flapjack recipe, or change it up each time you make them - be adventurous!
Provided by Anna Glover
Categories Afternoon tea
Time 50m
Number Of Ingredients 6
Steps:
- Heat the oven to 160C/140C fan/gas 4 and line a 20cm square baking tin with baking parchment.
- Melt the dairy-free spread, sugar and syrup in a saucepan over a medium heat. Remove from the heat and tip in the oats, chopped nuts and dried fruit. Transfer to the tin, packing the mix in with the back of a spoon.
- Bake for 30 - 35 mins until lightly golden and crisp around the edges. Leave to cool in the tin before slicing into squares. Keep in an airtight container for up to three days.
Nutrition Facts : Calories 177 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 14 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
FRUIT, OAT & SEED BARS
A tasty twist on flapjacks with a luscious layer of apricots inside
Provided by Jane Hornby
Categories Afternoon tea, Snack, Treat
Time 45m
Yield Makes 16
Number Of Ingredients 9
Steps:
- Heat oven to 160C/fan 140C/gas 3. Gently heat the sugar, golden syrup and butter in a pan until the sugar and butter have both melted. Stir the oats, raisins, walnuts, seeds and cranberries into the pan until coated in the butter.
- Spoon half the oaty mix into a traybake tin (23 x 23cm or thereabouts). Scatter the apricots over the top, then top with the remaining oat mix. Pack the mix down well and smooth with the back of a metal spoon. Bake for 35 mins or until dark golden. Leave to cool completely before cutting into 16 bars with a sharp knife.
Nutrition Facts : Calories 244 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 17 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.18 milligram of sodium
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