Happy New Year and welcome to the first #FlapjackFriday recipe of 2017. OK, so I know a lot of you have probably decided not to eat anything remotely resembling cake for at least the whole of January, but I don’t believe in diets and anyway these carrot cake flapjacks are super duper healthy.
Seriously, they contain carrot and sultanas so that’s two of your five a day right there, but more importantly they contain no refined sugar and the protein content from the nuts and porridge oats means these tasty bars will have you powering through until home time. ENJOY!
What’s In It?
- 400g Porridge Oats
- 200g Unsalted Butter
- 200g Pineapple Coconut Jam*
- 200g Sultanas
- 100g Pecans
- 2 Carrots
- 1 Tsp Mixed Spice
* This can be replaced with honey if you prefer.
How Do I Make It?
Grate both carrots and then place in a saucepan with the butter, sultanas and coconut jam. Heat over a moderate hob until everything has melted and formed a gorgeously sticky syrup. Remove from the heat and stir in the oats, pecans and mixed spice.
Pour the mixture into a shallow baking tin and spread to the edges until smooth. Place in a moderate oven for approximately 20 minutes.
Remove from the oven and with a sharp knife carefully cut your flapjacks, making sure to leave them in the tin until they have completely cooled. When cool, go over the lines and then remove with a palette knife.
Top Tip – If you love your flapjacks chunky then you could try adding some pineapple chunks, which will also sweeten them up a bit. Or why not experiment with different dried fruit and nuts.
Have you got a healthy flapjack recipe that you would like to feature in #FlapjackFriday?
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