Back in May I blogged about my Rhubarb Flapjacks, at the time I was on a mission to find a healthy flapjack recipe, I FAILED. Ok so my Rhubarb Flapjack recipe is not a total disaster, it’s so damn tasty that I could cry. But it is still full of sugar and syrup, leave that out and the flapjack crumbles like my grannies famous apple crumble, ooh crumble, crumble… After months of trial and error (lots of accidental granola) I have finally settled on a recipe that is not packed full of added sugar, is easy and tastes like proper flapjack – hurrah!

What you need:
1 + 1/4 cups dates
1/2 cup dairy free butter
3 tablespoons agave syrup
1 + 3/4 cups oats
1/3 cup raisins
1/3 cup dried blueberries
1/3 cup sunflower seeds

Preheat your oven to 200c. Finely chop or blitz the dates so that they turn into a sticky mush, that’s right, sticky mush! The sticker the better. Grab yourself a large saucepan and melt the butter (I use Vitalite) and add the dates along with the agave syrup. Melt all of this gently and stay with it, stir constantly and you’ll see it all melting together, getting super sticky. Once everything is all gooey and combined you can take it off the heat, throw in the oats, raisin, blueberries and sunflower seeds in, stir until the mix is completely covered and a beautiful, sticky mess.

Lay a sheet of baking paper out on a baking tray, pile the sticky mixture onto it and pat it down into an even block (you want it about 1cm thick). Now you can whack it in the oven for 10-15 minutes. When the flapjacks are starting to look golden, remove them from the oven, cut until squares or rectangles and leave to cool. Flapjacks really need to be left to cool on the tray so that they don’t crumble.

These are great to scoff as a breakfast on the go, an afternoon pick-me-up or just a sweet treat with a cup of tea.