The fruity dessert Peach Melba was first invented by the French chef Auguste Escoffier at the Savoy Hotel in London, to honour the Australian soprano Nellie Melba. Although it’s a very simple dish, literally just a couple of peach halves served with raspberry sauce and vanilla ice cream, it is the epitome of Summer and arguably my favourite yogurt flavour 😉
I’ve combined these flavours in this weeks #FlapjackFriday recipe and I hope you’ll agree they look pretty damn spesh (they taste mighty fine too!). Give them a whirl and let me know what you think.
What’s In It?
- 200g Oats
- 100ml Coconut Oil
- 100g Frozen Raspberries
- 50ml Date Nectar
- 1 sliced Peach
- 1/2 tsp Vanilla Extract
How Do I Make It?
Preheat the oven to 160ºC.
Melt the coconut oil in a saucepan along with the date nectar and vanilla extract, making sure to stir continuously so that the date nectar doesn’t stick to the bottom of the saucepan. Don’t worry that the two ingredients don’t completely mix together as it will all be fine once the other ingredients are added.
Remove the saucepan from the heat and stir in the oats.
Now stir in the frozen raspberries and peach slices. The benefit of using frozen raspberries is that they hold their shape slightly better during the cooking process so that you don’t end up with a sloppy mess. You could do the same with the peaches, although that would probably involve freezing them yourself and quite frankly I couldn’t be bothered to wait!
Spoon the oat mixture into the squares of an individual brownie tin (this recipe makes around about 8 squares) and pat down to flatten off.
Bake for 20 minutes then remove and leave the flapjacks to cool in the tin.
TOP TIP – These go super lush with a big old dollop of vanilla ice cream – just remember if you’re keeping it vegan to opt for a vegan friendly ice cream.
Have you got a flapjack recipe that you would like to feature in #FlapjackFriday?
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