Healthy Flapjacks Food

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HEALTHIER FLAPJACKS



Healthier flapjacks image

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

oil, for greasing
100g/3½oz butter, cubed
100g/3½oz golden syrup
50g/1¾oz mixed seeds, such as pumpkin, sunflower, linseed and sesame
50g/1¾oz dried cranberries
50g/1¾oz raisins
50g/1¾oz dried apricots, cut into sixths
250g/9oz jumbo porridge oats (gluten-free, if required)
1 large free-range egg, beaten

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

HEALTHY FLAPJACKS



Healthy Flapjacks image

Make and share this Healthy Flapjacks recipe from Food.com.

Provided by Sherrie-pie

Categories     Bar Cookie

Time 35m

Yield 18 serving(s)

Number Of Ingredients 7

225 g runny honey
225 g butter
350 g rolled oats
50 g chopped almonds
50 g sunflower seeds
2 tablespoons sesame seeds
75 g stoned chopped dates

Steps:

  • Preheat oven to 180C/350F/gas 4.
  • Grease a 30 x 25cm (12in x 9in)baking tin.
  • Melt the honey with the butter.
  • Pour this over the rolled oats, almonds and sunflower seeds, sesame seeds and dates.
  • Mix well and spoon into the baking tin. Bake for 2- 25 minutes until golden brown.

Nutrition Facts : Calories 253.9, Fat 14.9, SaturatedFat 6.9, Cholesterol 26.7, Sodium 83.8, Carbohydrate 27.8, Fiber 3, Sugar 13.4, Protein 4.9

HEALTHY SUPERFOOD FLAPJACKS



Healthy Superfood Flapjacks image

Great for quick tasty breakfast or a mid morning snack, low in sugar, low gi and packed full of nutrients and antioxidants.

Provided by emmalousmurth

Time 35m

Yield Makes Squares

Number Of Ingredients 10

300g roughly chopped dates
220g oats (whatever kind you have to hand - I use regular rolled oats)
2 tbsp pumpkin seeds
2 tbsp sunflower seeds
A generous handful of blueberries
A dash of cinnamon or nutmeg (optional)
4 tbsp light brown sugar (or whatever kind you have to hand)
2 tablespoons golden syrup
1 tablespoon honey
100g unsalted butter

Steps:

  • Preheat your oven to 180C/160C fan Gas 4 and grease a shallow 7" square tin/pan.
  • Put the dates in a small pan with about 4 tablespoons of water and heat gently, stirring, until they form a stiff paste. If it's looking a little dry add more water and heat a bit more.
  • Whilst that's happening you can measure out your oats in a separate bowl and add the pumpkin seeds, sunflower seeds, blueberries, spices and roughly mix them all together.
  • Put the sugar, syrup, honey and butter into another large saucepan and heat gently, stirring to melt it all together. Add the oat mix and date paste then mix well.
  • Press into your tin/pan and bake for about 25 minutes or until set and light golden brown. Cut into squares when warm but leave to cool in the tin.
  • Store in an airtight container and use within a week, although I seriously doubt they'll last that long!

HEALTHIER FLAPJACKS



Healthier flapjacks image

A healthier version of traditional fruit and nut bars packed with seeds, oats and agave syrup - perfect for snacking and lunchboxes

Provided by Good Food team

Categories     Snack, Treat

Time 30m

Yield Makes 12

Number Of Ingredients 8

150g ready-to-eat stoned dates
100g low-fat spread
3 generous tbsp agave syrup
50g ready-to-eat stoned dried apricots, finely chopped
50g chopped toasted hazelnuts
3 tbsp mixed seeds
50g raisins
150g porridge oats

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.

Nutrition Facts : Calories 190 calories, Fat 8.2 grams fat, SaturatedFat 1.3 grams saturated fat, Carbohydrate 23.6 grams carbohydrates, Sugar 15.8 grams sugar, Fiber 3.2 grams fiber, Protein 4.4 grams protein, Sodium 0.1 milligram of sodium

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