Mary Berry Fruit Flapjack Food
FRUITY FIGGY FLAPJACKS
These healthier flapjacks are packed with cranberries, sultanas, apricots and nuts, plus they're gluten-free
Provided by Good Food team
Categories Snack
Time 55m
Yield Makes 16
Number Of Ingredients 8
Steps:
- Heat oven to 190C/170C fan/gas 5. Line a 20cm square tin with baking parchment. Put the figs in a small pan with 150ml water and simmer until the liquid has reduced by half. Transfer to a food processor and whizz to a paste.
- Melt the coconut oil and syrup together over a low heat, then stir through the fig paste. Put the oats, dried fruit and nuts in a bowl and mix well, then pour over the wet mixture and stir until combined. Scrape into the tin and bake for 25-30 mins. Leave to cool before cutting into pieces.
Nutrition Facts : Calories 215 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 16 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium
MARY BERRY FLAPJACKS
A really easy recipe for flapjacks from Mary Berry. With only 4 ingredients, they're super simple making them perfect for kids and beginner bakers.
Provided by cookingwithmykids
Categories Snack
Time 50m
Number Of Ingredients 4
Steps:
- Preheat your oven to 160C / 140C Fan / 320F and grease a 23 x 30 cm (9 x 12 inch) baking tin. Line the base and sides of the tin with baking / parchment paper to make it easier to remove from the tin later.
Nutrition Facts : Calories 162 kcal, ServingSize 1 serving
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
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- Grease and line the base and sides of a shallow traybake 10.5 inch (27cm) x 7 inch (17.5cm) about 1 inch deep with baking parchment. The baking parchment will also make it easier to lift the flapjacks out of the tin when they have cooled.
- Melt the butter, sugar, and syrup in a large pan over a very gentle heat until all the sugar and butter have melted. DO NOT BOIL THE MIXTURE. This will make the flapjacks as hard as toffee.
- Remove the pan from the heat and stir in the raisins, currants, sultanas, Chopped cherries and Chopped Mixed Peel. Mix thoroughly.
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