Do you remember those Mr Kipling Cherry Bakewells you used to have in your lunchbox as a child? You can still get them in the shops now; little jam tarts topped with glossy white icing and finished off with a ruby red glace cherry, but my goodness soooooo completely jam-packed full of sugar. Well, my Cherry Bakewell Flapjacks taste like those, but they’re healthier.
Cherry and almonds are a delicious combo, and my husband LOVES a Bakewell, so ever the one to take a much loved classic and ‘health it up’, I’ve come up with a recipe that takes the flavours of a cherry bakewell tart, but has none of the nasties.
Have a go and see what you think!
What’s In My Cherry Bakewell Flapjacks?
- 400g Porridge Oats
- 200g Unsalted Butter
- 150ml Maple Syrup
- 50g Ground Almonds
- 50g Chopped Almonds
- 100g Dried Sour Cherries
- 1 tbsp Maple Syrup
- 1 tbsp Chia Seeds
- Boiling Water to cover
50g Roasted Almond Flakes
How Do I Make Cherry Bakewell Flapjacks?
It’s best to start off by making the jam, as the cherries need time to soak. Put the cherries in a bowl along with the chia seeds and maple syrup and cover with boiling water. Give it a bit of a stir and then leave to soak for 20 minutes.
Meanwhile, melt the butter and maple syrup in a saucepan, then remove from the heat and stir in the oats, ground almonds and shopped almonds until everything is combined.
Once the cherries have been soaking for 20 minutes, blend with a handblender until smooth and it looks like jam.
Pour and flatten the oat mixture into the base of a greased rectangular baking tin, then cover with the cherry jam.
Scatter the top with the roasted almond flakes and then cook in a moderate oven for 25 minutes.
Take the Cherry Bakewell flapjacks out of the oven and cut 15 squares, but leave to cool completely in the tin – they’ll fall apart if you try to remove them at this stage!
Once cool, go over the lines again with a sharp knife, remove and EAT!
Have you got a healthy flapjack recipe that you would like to feature in #FlapjackFriday?
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