Everyone loves flapjacks right? Yes, I thought so, the only thing is that they are usually jam packed with sugar, syrup and butter – rubbish for anyone trying to eat well. I’ve been trying to come up with a recipe that has no dairy, no syrup or sugar but that’s harder than I expected, I ended up with a lot of crumbly granola. So this recipe has sugar, but no golden syrup or butter, it does have rhubarb in it and trust me, it’s been very well recieved.
Here’s what you need:
150g caster sugar
200g maple syrup
200g coconut oil
1 teaspoon of cinnamon
50g sunflower seeds
200g frozen rhubarb
Preheat your oven to 180c. You will need to use quite a large saucepan for this, I used my largest pan and still nearly ran out of space! Measure out the sugar, maple syrup and coconut oil into your pan. Don’t worry about melting the oil first, you can just add it solid and melt it while you’re melting the sugar. Melt all these ingredients down into a lovely, bubbly syrup, then add in the cinnamon, oats, and sunflower seeds. Give this a really good mix, make sure it’s all combined and take it off the heat. Finally add in your frozen rhubarb, this will start to soften with the heat from the flat pack mix so don’t worry if you’ve got some bits that are frozen together, they’ll soon split. When the rhubarb is evenly mixed through the flapjack mix, pour it out onto a lined baking tray. Should need to really pack flapjack down so it sticks together well so once you’ve poured your mix out on to your baking tray use a tablespoon or spatula to compress it down well.
Now just bake for around 25 minutes.
Now this next step the the hardest bit, when the flapjacks are that beautiful golden colour take them out of the oven and leave them on the tray to cool. Once they are cool pop them in the fridge for around half an hour, when they are completely cold they are so much easier to slice. Slice and enjoy! They are great with a good cuppa.