Flapjacks frustrate me, the kids like them, they’re handy little snacks and ideal for their lunchboxes…..if I could only get them to stay together! Recipe after recipe I’ve tried, my own and other peoples, to no avail, until today. I think I might have cracked it. I hope I have, I’m blogging it now anyway, in the hope that I have and I’m bound to lose the piece of paper I’ve written the ingredients on before I write it into my notebook!
145g Porridge Oats
40g Ground Almonds
25g Sunflower Seeds
25g Raw Cacao Nibs (alternatively use dark chocolate chips or dried fruit)
1 banana, chopped into tiny pieces
175g Butter, melted
80g Maple Syrup
1 Tsp Vanilla Extract
- Preheat the oven to 160C & line a brownie tin (or any tin around the size of an A4 sheet of paper) with parchment paper.
- Mix all of the dry ingredients together in one bowl.
- Mix the melted butter, maple and vanilla together.
- Pour the butter mixture into the dry ingredients & mix together. Transfer to the tin, flatten down and place in the oven for 25 minutes.
Now, when you take them from the oven, leave them to cool in the tin, when they feel cool, remove in one piece by holding each end of the parchment paper, keeping the flapjack intact. Place on a wire rack to finish cooling. When it’s cold, you could try cutting it, however, I did and it was crumbly so I transferred it to the fridge for a further 30 minutes, after which time I was able to cut it into flapjacks!!
Happy days! I can’t remember how many it made, in all the excitement I didn’t count and the children have been dipping into them now! Anyway, cut them to the size you want, they are delicious and will be in the children’s lunchboxes this week……..if there’s any left!