Beetroot and Fig Flapjacks

Beetroot’s a bit like Marmite isn’t it? Some people love the stuff and some people just cannot abide it. Personally, I’m a beetroot lover (OMG what I wouldn’t do for a beetroot, cheese and salad cream sandwich every once in a while!) and so I thought I’d have a go at popping it into a flapjack.

This recipe uses beetroot juice rather than the flesh of the vegetable, just because it’s far less messy and I wanted a more subtle beetroot flavour. And best of all it turns the flapjacks a gorgeous dark pink colour.

What’s In It?

  • 400g Porridge Oats
  • 150g Unsalted Butter
  • 100ml Maple Syrup
  • 100g Dried Figs
  • 70ml Beetroot Juice
  • Chocolate to top (optional)

How Do I Make It?

Put the butter, beetroot juice, chopped dried figs and maple syrup into a saucepan and heat until the butter has melted.

Remove from the heat and stir in the porridge oats until they are fully coated and have turned reddy/pink.

Pour the mixture into a tin – I used an individual brownie tin to make perfect squares, but any will do.

Bake in a moderate oven for 20 minutes then remove and allow to cool completely whilst in the tin.

If you want to add a chocolate topping, because well why not?!, simply melt some high % dark or raw chocolate (I used Ombar Coco Mylk) and spread over the top.


Have you got a healthy flapjack recipe that you would like to feature in #FlapjackFriday?

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