I have always enjoyed flapjacks. The oatey, gooey, sweetness of them makes them a filling snack and treat. I used to think they were a pretty healthy snack given that they are made with oats which is a wholegrain cereal, a good source of fibre and a low G.I food. However, they are also full of butter and sugar which means that most slices of them contain about 350 calories with about 20 grams of fat. Mmmm....okay as an occasional treat but not as healthy as I would of thought. I am always on the lookout for recipes that try to make a meal, dessert or cake recipe that little bit healthier by substituting the cream, butter, sugar with something else but without compromising on the taste. Lets face it some cakes that are low fat etc taste it and just don't measure up when you need something sweet. However over the past few years I have accumulated quite a few good cake recipes that are that little bit healthier but still taste great. My husband enjoys them all in his lunch box at work. For example chocolate mayonnaise brownies, banana and dark chocolate muffins and a good flapjack recipe that I came across on NetMums. It uses honey rather than golden syrup and a lot less butter with an egg to bind it together. I have made it ever since and like experimenting with different mixes of dried fruit or nuts in it. Dried figs, apricots and sultanas are good as well as a few flaked almonds. This week I have tried dried pear and ginger. (Dried pears are something that I came across recently in Waitrose and they are very yummy!)
180g rolled oats (not jumbo)
150g of dried fruit or nut of your choice eg sultanas, chopped apricots, cranberries, figs, dried chopped pear, walnuts, pecans or flaked almonds or dates.
3tbsp runny honey
1 egg beaten
Preheat oven to 180C/Gas mark 4/Fan oven 170C.
Grease a 20 cm oven proof dish or baking tin.
Measure oats and fruit and mix together in a large mixing bowl.
Melt butter and honey together in the microwave or in a small saucepan on the hob.
Add to dry ingredients and mix to combine.
Add egg and mix again.
Pour into dish and level the surface.
Bake for about 15-20 minutes.
When removing from oven put a knife round edge to loosen mixture (as when cool may not come away so well). Leave to cool for 15-20 mins before cutting into slices, then leave until completely cool before removing from tin. Finish cooling on a wire rack. Can be stored in an airtight tin for a week.