Experimenting with my flapjack

No that’s not a euphemism for something rude I am actually experimenting with my flapjack.

In a bid to be more conscious of what I’m stuffing into my face I’m trying to be a little more hesitant as to what passes my lips so here’s a little treat that you can nibble and not feel too guilty about. (**disclaimer I don’t know the calorie content but it has less sugar so must mean I can eat more 😉)

So here’s the general ingredient list I used, I’m going to be rather non specific in my total quantities as I did add a bit here and there along the way.

Here’s what I started with:

250g Oats
50g Butter
30g Honey
30g Light muscovado sugar
15g Maple syrup
1 apple peeled and grated
100 ml hot water
Splash of vanilla bean paste
Flaked almonds
Golden syrup.


Preheat oven to 180°C (fan).

In a pan melt together the butter, maple syrup, vanilla bean paste, sugar and honey.

Peel and grate an apple into a bowl and add 100 ml of boiling water.

Once all the ingredients in the pan have melted add the apple and water and stirr together until mixed.

In a bowl weigh out the oats and add the melted mixture from the pan.

This is where I got a bit experimental in the fact I didn’t weigh out the coconut, raisens or flaked almonds, I just added, mixed and assessed whether I wanted more of each once thoroughly combined. I felt the mixture needed more oats so I added enough so that it wasn’t a wet consistency but so all the ingredients were evenly coated.

I did taste test and decide it needed a little more of a lift in the sugar department so I melted a little more sugar with a dollop of golden syrup and added that to the mixture.

Once all mixed together place the mixture in a lined tray and bake for 15 minutes or so until it starts to go golden brown round the edges.

Cool, slice and munch away.


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