Sticky Date Oat Flapjacks Food

STICKY DATE & OAT FLAPJACKS

Steps:

• Preheat the oven to 180°C, fan 160°C, gas mark 4. Line the base of a 20 cm (8-inch), square, shallow tin with greaseproof paper or baking parchment.
• Place the dates in a heatproof bowl and pour on the boiling water. Leave to stand and soften for 15 minutes. Add the vanilla essence and beat to a smooth puree.
• Gently melt the spread in a saucepan, or in a bowl in a microwave oven. Stir in the remaining ingredients. Mix well.
• Spoon half of the oat mixture in the tin, pressing it down well with the back of a wooden spoon. Spread the date puree over the base and top with the remaining oat mixture.
• Bake for 25-30 minutes or until the surface is golden. Allow the mixture to cool in the tin before cutting into 16 squares. Store in an airtight container.

STICKY PLUM FLAPJACK BARS

Steps:

• Heat oven to 200C/180C fan/gas 6. Tip the plums into a bowl. Toss with the spice, 50g of the sugar and a small pinch of salt, then set aside to macerate.
• Gently melt the butter in a saucepan. In a large bowl, mix the oats, flour, walnut pieces and remaining sugar together, making sure there are no lumps of sugar, then stir in the butter and golden syrup until everything is combined into a loose flapjack mixture.
• Grease a square baking tin about 20 x 20cm. Press half the oaty mix over the base of the tin, then tip over the plums and spread to make an even layer. Press the remaining oats over the plums so they are completely covered right to the sides of the tin. Bake for 45-50 mins until dark golden and starting to crisp a little around the edges. Leave to cool completely, then cut into 18 little bars. Will keep in an airtight container for 2 days or can be frozen for up to a month.

YUMMY GOLDEN SYRUP FLAPJACKS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Put the oats, butter, sugar and golden syrup in a food processor and pulse until mixed - be careful not to overmix or the oats may lose their texture.
• Lightly butter a 20 x 20cm baking tin and add the mixture. Press into the corners with the back of a spoon so the mixture is flat and score into 12 squares. Bake for around 15 mins until golden brown.

VEGAN DATE & WALNUT FLAPJACKS

Steps:

• Line a 20 x 20cm square tin with parchment. Roughly chop the dates and cover with 100ml boiling water. Leave to soak for 10 mins.
• Put the banana in a bowl, mash with a fork, then stir in the cinnamon, vanilla, a pinch of sea salt and the soaked dates along with their liquid.
• Tip the mixture into a food processor with half of the walnuts and 100g of the oats. Pulse until you have a thick paste. Tip into a bowl and combine with most of the remaining nuts, oats and hemp seeds.
• Heat the oven to 180C/160C fan/gas 4. Press the mixture into the lined tin, top with the remaining nuts and seeds and, bake for 20-25 mins until golden and firm. Leave to cool completely before cutting into nine squares.