FEELGOOD FLAPJACKS
These healthier oat bars use bananas and apple to bind the mixture, so you can cut down on the fat and sugar
Provided by Cassie Best
Categories Lunch, Treat
Time 1h10m
Yield Makes 12
Number Of Ingredients 9
Steps:
- Heat oven to 160C/140C fan/gas 3. Grease and line a 20cm square tin with baking parchment. Heat the butter, peanut butter and honey or maple syrup in a small pan until melted. Add the mashed banana, apple and 100ml hot water, and mix to combine.
- Tip the oats, the dried fruit and the seeds into a large bowl. Pour in the combined banana and apple and stir until everything is coated by the wet mixture. Tip into the cake tin and level the surface. Bake for 55 mins until golden. Leave to cool in the tin. Cut into 12 pieces to serve or store in an airtight container in the fridge. They will keep for up to 3 days.
Nutrition Facts : Calories 218 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 17 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium
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
PEANUT BUTTER & JAM FLAPJACKS
Flavour flapjacks with the classic American combo of salty peanut butter and fruity jam for a fun PB&J version. Use any variety of jam you like
Provided by Esther Clark
Categories Afternoon tea, Dessert, Treat
Time 45m
Yield Makes 9
Number Of Ingredients 5
Steps:
- Heat the oven to 180C/160C fan/gas 4. Butter and line the base and sides of a 20cm square cake tin with baking parchment.
- Put 3 tbsp each of the peanut butter and jam in separate small bowls and set aside. Tip the remaining peanut butter, the rest of the jam and the butter and sugar into a pan set over a medium heat and stir until everything has melted together. Quickly stir in the oats, then leave to cool for 5 mins.
- Spoon the mixture into the prepared cake tin and gently press down with your hands. Dot over the reserved peanut butter and jam, then bake for 20-25 mins or until golden brown. Leave to cool completely in the tin, then turn out onto a board and cut into squares.
Nutrition Facts : Calories 399 calories, Fat 23 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 19 grams sugar, Fiber 4 grams fiber, Protein 11 grams protein, Sodium 0.4 milligram of sodium
PEANUT BUTTER FLAPJACKS!!
A simple and tasty flapjack recipe that can be personalised by adding in nuts, fruit or chocolate!!
Provided by NicoleMc
Time 35m
Yield Serves 12
Number Of Ingredients 0
Steps:
- Preheat oven to 200C/180C fan/gas 6. Line a 20cm baking tin with parchment paper.
- Mix the oats and light brown sugar together.
- Melt the peanut butter and mix into the dry ingredients, then mix in the honey.
- Add in your chosen flavours such as 100g of chopped nuts, 50g of chopped nuts with 50g of dried fruit or 100g of chocolate chunks. Add the mixture to the lined baking tin and press the mixture down.
- Bake for 20-25 minutes, once removed from the oven let the flapjack cool in the baking tin. Cut the flapjack into 12 bars and serve.
PEANUT-BUTTER FLAPJACKS
I was in the mood for flapjacks AND peanut butter, I decided to mix the two together and what do you know IT WORKS. To make normal flapjacks replace peanut butter with butter, I think the recipe was already posted on zaar, and 3 of my cook books had the same normal flapjack recipe although each one has a different method, I use the simplest. I used smooth peanut butter when making this, but I'm sure crunchy would be ok although different.
Provided by Dani3758
Categories Bar Cookie
Time 35m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 4
Steps:
- Put butter in bowl and beat till creamy, to make pave use margarine.
- Mix together sugar and oats and gradually add sugar oat mixture to the butter ( to much hard work to do at once).
- Press mixture into a large greased tin, or tin lined with greaseproof paper.
- Bake at 330F degrees F or 170 degrees C until cooked to preference. For a soft chewy biscuit You need roughly 20 mins , for a crunchier flapjack 30 mins, bascilly bake till desired texture is achieved.
Nutrition Facts : Calories 111.5, Fat 5.6, SaturatedFat 2.8, Cholesterol 10.2, Sodium 38.4, Carbohydrate 13.9, Fiber 1.1, Sugar 7.4, Protein 2.1
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