OK so I’ll admit, this isn’t exactly your average flapjack, but hey I’m not your average kinda gal.
Yes it’s a teeny bit faffy and no it’s not practical to put in a lunchbox, but it does make the most incredible healthy pudding and each layer is a recipe in it’s own right.
Which means I’m kind of giving you 4 recipes in 1…you’re welcome 🙂
What’s In It?
- 500g Porridge Oats
- 250ml Honey
- 200g Unsalted Butter
- 400g Rhubarb
- 100ml Water
- 50g Coconut Sugar
- 1 tbsp Chia Seeds
- 1/2 tsp Beetroot Juice (for colour)
- 250ml Creamy Oat Milk
- 2 squirts Caramel Agave Syrup
- 3 tsp Cornflour
- 1 tsp Vanilla Extract
- 1/4 tsp Turmeric
- 1/4 Rhubarb stick
- 2 tbsp Coconut Sugar
How Do I Make It?
It’s best to start off by making the rhubarb jam so that it has time to cool. Top and tail the rhubarb stems and then chop into approximately 1 inch pieces. Put in a saucepan with the coconut sugar and water and heat until softened – remember to stir every now and again so that it doesn’t burn at the base. Once soft, remove from the heat and stir in the chia seeds and beetroot juice, if you are using it. The beetroot juice is purely for colour, as the rhubarb tends to go a bit brown and the beetroot helps bring it back to a lovely shade of red. Put to one side and allow to cool.
Next make the flapjack base. Melt the butter with the honey, remove from the heat and stir in the oats, yep that’s the simple part. Spoon into the base of a 12 hole removable based muffin tin and pat down to compact. Cook in a moderate oven for 20 minutes, then remove and allow to cool in the tin.
To make the custard, pour the creamy oat milk – I used a carton of Oatly Creamy (like single cream), for optimum creaminess, but any oat milk will work – into a saucepan and heat together with the vanilla extract, turmeric and agave syrup. Stir continuously and gradually tip in the cornflour, making sure to smooth in any lumps. The custard will start to thicken and when it reaches a custard like consistency, remove from the heat and pour into a jug to cool down.
Once everything has cooled you can start layering up. Keep the flapjack bases in the tin and spoon roughly 3 teaspoons of rhubarb jam on top of each one, making sure to spread out to the edges. Pour the custard on top of this, you should have just enough to cover each one, again making sure it spreads out to the edges. Put the tin in the fridge to set for a couple of hours.
I’ve finished mine off with some dehydrated rhubarb, which is incredibly simple to make and brings some much needed tartness to a fairly sweet bake. Cut your rhubarb into thin slices and place on a baking sheet. Sprinkle the coconut sugar over the top and then bake on the lowest oven temperature for 2 hours – keep checking every now and then to make sure everything is all OK.
Allow to cool and then curl/shape as you like before popping on top of the flapjacks. Carefully remove the flapjacks from the tin and serve straight away.
These flapjacks must be kept refrigerated and should be eaten within 2 days of being made.
TOP TIP – You can also use the same ingredients to make a rhubarb crumble, simply place the stewed rhubarb (minus the chia seeds) in the bottom of a bowl, cover with crumbled flapjack mixture and serve with the hot custard.
Have you got a healthy flapjack recipe that you would like to feature in #FlapjackFriday?
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