The classics are always the best aren’t they and you can’t get more classic than the flavour combo that is apple, cinnamon and raisin. It’s the apple in this recipe that gives these flapjacks that lovely moist texture and it also means there is no need for the addition of any extra fat. Plus if you use eating apples (I’ve used Pink Lady ones ‘cos they’re my faves) instead of cooking apples, you hardly need any extra sweetness at all. I’ve chosen to use date nectar in this recipe, because well date and apple are another great flavour combo, but of course you could use any sweetening agent you like. Perfect for breakfast, brunch, teatime or a cheeky evening nibble – my lot love them!
What’s In It?
- 150g Oats
- 2 Apples
- 50g Raisins
- 50ml Date Nectar
- 1 tsp Cinnamon
- 1 tbsp Water
How Do I Make It?
Preheat the oven to 160ºC.
Core, peel and chop the apples and then place in a saucepan along with the water and date nectar.
Cook on a low heat for about 10-15 minutes, making sure to add additional water if required.
Stir in the raisins and cinnamon and cook for a further 5 minutes.
Remove the saucepan from the hob and stir in the porridge oats until well combined.
Spoon the flapjack mixture into 6 squares of an individual brownie tin and bake for 15-20 minutes or until the tops have turned golden brown.
Leave to cool in the tin before removing with a palette knife.
TOP TIP – These flapjacks will last longer if you keep them in the fridge, as the fruit content makes them particularly juicy and this can result in them going mouldy very quickly if stored in a tin.
Have you got a flapjack recipe that you would like to feature in #FlapjackFriday?
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