In the second of my Sicilian themed flapjacks, I bring you the sweet version. Every inch of the largest Italian island is filled with trees bursting with their bounteous fruits at this time of year and everywhere you go you see lemon groves, pistachio trees, cactus topped with pink prickly pears, peach trees and the biggest watermelons you have EVER seen!
I discovered the most amazing pistachio nut butter whilst I was there (it kind of tastes like an adult version of Nutella…even if it does look a little bit like baby poo!) and just knew I needed to get it on a flapjack somehow. Cue my Pistachio and Lemon Flapjacks…hope you enjoy them 🙂
What’s In It?
- 400g Porridge Oats
- 200g Unsalted Butter
- 200ml Honey
- 200g Pistachios
- Zest and Juice of 1 Lemon
- Pistachio Nut Butter (amount up to you!)
How Do I Make It?
Put the butter, honey and lemon juice and zest into a saucepan and heat until everything has melted together. Add the pistachios and stir until well coated. Remove the saucepan from the heat and stir in the oats.
Spoon the mixture into a 12 square individual brownie tin and bake in a moderate oven for approximately 20 minutes or until golden.
Allow to cool completely before removing from the tin.
Top with a drizzle (or a whopping great big dollop!) of pistachio nut butter and dig in!
TOP TIP – These go amazingly well with a cheeky little chaser on the side. I found some of the most incredible pistachio cream liquor in Sicily, which goes an absolute treat, but something like Baileys would be equally yum!
Have you got a healthy flapjack recipe that you would like to feature in #FlapjackFriday?
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