With Bonfire night coming up this Saturday, we wanted to create a flapjack that captured the essence of that exciting, dark, smoky, autumnal nigh, and what better inspiration than the toffee apple.
Cooking apples are everywhere at this time of year and if you choose a variety that isn’t too tart, they work wonderfully as a natural sweetener. This recipe uses just a small amount of coconut sugar to stew the apples, which gives a wonderful caramel smoky taste.
A flask of homemade hot chocolate and these Toffee Apple Flapjacks are just the thing you need to help warm you up when you’re stood around watching a fireworks display this weekend and are so much better for you (and your teeth) than toffee apples.
What’s In It?
- 2 Cooking Apples
- 2 tbsp Coconut Sugar
- 2 tbsp Water
- 100g Unsalted Butter
- 100g Coconut Jam with Sea Salt
- 400g Porridge Oats
- 150g Chopped Dates
- 1/2 tsp Matcha Powder
- 1/2 Pink Lady Apple
- Drizzle of Maple Syrup
How Do I Make It?
Peel and core the apples and then chop into small pieces. Place in a saucepan with the coconut sugar and water and allow to cook over a moderate heat until the apple has softened. Remember to stir the mixture from time to time to prevent it from burning and add a little bit more water if it starts to dry out and the apples aren’t yet soft. Once soft, remove the pan from the hob and pour the apple mixture into a bowl to cool slightly.
In a separate saucepan, heat the butter, coconut jam and chopped dates until everything has melted together and the dates have started to get all nice and sticky. Remove from the heat.
Using a handblender, blitz half of the apple until it becomes a smooth puree and then stir into the melted butter, coconut jam and date mixture. Pour in the oats and give it a good stir until everything has combined and there are no visibly dry oats. Tip half of the flapjack mixture into a greased, shallow baking tray, flattening out to the edges.
The other half of the apple also needs to be blended, but you want some of it to remain chunky, so just pulse the blender a couple of times until you are happy with the consistency. Add the matcha powder to this and give it a stir until combined. Matcha powder has a great earthy taste, so you don’t need too much, and it has the added benefit of turning everything it touches a lovely vibrant green colour.
Spread the apple matcha over the flapjack in the tin and then cover this up with the remaining oat mixture, again flattening out until you have an even level.
This needs to go into a medium pre-heated oven for a total of 25 minutes or until it has turned a gorgeous golden brown colour. However, after 20 minutes you should remove the flapjacks from the oven and top with thin slices of pink lady apple (see pic below). Drizzle some maple syrup over the apples slices and then pop back in the oven for a further 5-10 minutes.
Have you got a healthy flapjack recipe that you would like to feature in #FlapjackFriday?
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