Last week I put a request out on the Art of Healthy Living Facebook page asking you all to let me know your favourite desserts, sweet treats and flavour combos so that I could have a go at turning them into healthy flapjack versions. Thanks to Heather Crockford for her suggestion of Lemon Meringue pie – it’s one of my favourites too! Quite a challenge I must admit, but I think you’ll agree I’ve risen to it pretty well. Keep reading to get my recipe for Lemon Meringue Flapjacks.
Unlike standard Lemon Meringues these contain no refined sugar, lots of good fats and nowhere near the amount of calories!
What’s In My Lemon Meringue Flapjacks?
Flapjack Base
- 400g Porridge Oats
- 200g Unsalted Butter
- 200ml Honey
Lemon Curd Middle
- Zest and Juice of 1 Lemon
- 3 tbsp Honey
- 2 tbsp Coconut Oil
- 2 tsp Coconut Flour
Meringue Topper
- 2 Egg Whites
- 3 tbsp Sweetener
- 1/4 tsp Cream of Tartar
How Do I Make Lemon Meringue Flapjacks?
Flapjack Base
Melt the butter and honey together in a saucepan, then remove from the heat and stir in the oats until everything is well combined. Scoop roughly two dessert spoonfuls of mixture into 8 holes of an individual muffin tin, making sure to compact down. Using the back of a teaspoon gently press down in the middle of each flapjack to form a slight dip. Bake in a moderate oven for 20 minutes then remove and allow to cool in the tin.
Lemon Curd Middle
Put the zest and juice of a lemon into a small saucepan along with the coconut oil and honey. Heat gently, stirring continuously until the coconut oil has melted. Add the coconut flour and continue to stir to prevent any lumps. Allow to simmer for approximately 15 minutes so that it can reduce slightly, then remove from the heat and allow to cool. Ponce cool, pour into a container and put in the fridge to set.
WARNING – the syrup gets ridiculously hot, as I found out when I somehow managed to tip it all down my hand (ouch!) so please, please be careful.
Meringue Topper
If you’ve got a mixer then this is definitely the time to use it! Put the egg whites and cream of tartar into your mixer and whisk on a high setting. Whilst this is whisking gradually pour in the sweetener until the mixture has formed stiff peaks.
If you want to do it by hand, by all means be my guest –
Pros – You’ll have massive muscles and zero bingo wings by the time it’s reached anything remotely like a meringue. Cons – You will literally be there ALL day!
Spoon small heaps of the meringue onto a greased baking tray, making sure to form them into little peaks, then bake in the lowest setting your oven can go down to for roughly 50 minutes. Turn the oven off and leave them to cool down whilst still in there.
Once cool, carefully remove them from the tray with a pallet knife. They are incredibly brittle, so you really do have to do this with the utmost of care. If they break, do what everyone does…call it Eton Mess!
Putting It All Together
Take the lemon curd out of the fridge and allow to stand at room temperature for 5-10 minutes so it can soften ever so slightly. Then put a teaspoonful into the dip of each flapjack base before topping with a little meringue hat!
TOP TIP – If you don’t have coconut flour you can use plain or corn flour, however the beauty of coconut flour is that it’s gluten free.
Have you got a healthy flapjack recipe that you would like to feature in #FlapjackFriday?
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