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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