Begin your day with some homemade Healthy, chewy and nutty flavored Flapjacks. This is an ideal snack for school goers, hikers or for picnics. This chewy fruit and nut flapjack recipe is sticky and deliciously satisfying, and it will make you wonder why you’ve ever bought ready-made muesli bars. They are much better and healthy than store bought muesli bars and equally rich in protein and nutrition.
What is a flapjack?
Flapjack is one of the most popular tray bakes ever, owing to how simple it is to make with oats, golden syrup, butter, and sugar. The flapjack can be served as a sweet treat with tea or coffee, as part of a lunch box, or simply as a tasty snack. A traditional Flapjack is one of the simplest, quickest, and least expensive baked goods to make. How could they be difficult with only three ingredients, oats, butter, and Golden Syrup, plus a pinch of salt? The flapjacks take only five minutes to prepare and about twenty minutes to bake in a hot oven, so they are also very quick.
Let’s see why flapjack with fruits, nuts and seeds are good for you:
- Homemade flapjacks are the ultimate workout fuel, and a best snack for picnics. They are batch-cooked and don’t require refrigeration.
- Oats are high in vitamins, minerals, and antioxidants, and they’re a good source of beta-gluten, a type of soluble fiber that slows carbohydrate absorption and prevents blood sugar spikes, which cause your body to store fat.
- Rolled oats are among the healthiest grains you can consume. They are high in antioxidants and fiber, and they keep your blood sugar stable
- Because of the flaxseed, dates, apples, bananas, nuts, and seeds, you’ll get omega 3 fatty acids and a ton of vitamins when you eat these healthy flapjacks. It’s like a nutrient-dense super food! This simple flapjack recipe contains vitamin E, copper, magnesium, iron, calcium, phosphorus, and zinc.
What to do if flapjacks fall apart?
In this recipe we use maple syrup as binding agent. Flapjacks must be kept cold and are best stored in the refrigerator. This will assist them in maintaining their shape. If your flapjacks fall apart in warm weather, simply press them back into the tray as you did before cooking them and place the tray in the fridge for a few hours. You can cut them up again once they’ve cooled.
How to store the flapjacks?
It is best to store flapjacks in the refrigerator for up to 10 days. In winter they can be kept in the cupboard. You can also store them in a cupboard in an airtight container, but they may break apart more easily. In summer it is advisable to store them in the refrigerator.
Extra Tips:
- Flapjacks require firm oats to cling to. For this job, you only need plain porridge oats and nothing else.
- Flapjacks require salty, delicious butter. To make buttery, delicious flapjacks don’t be tempted to use margarine instead.
- The chewiness activator in a flapjack recipe is golden syrup, so if you want extremely chewy results, add an extra half a tablespoon to this recipe, along with 5g less caster sugar.
- Remove the flapjacks from the oven when they are pale golden and still very soft to the touch. Allowing them to turn a dark golden color will make them extremely difficult to eat and break into hard shards of biscuit. If this occurs, crumbled flapjacks can be used as a porridge topping.
- Cut your flapjacks with a bread knife while they are still warm to ensure even, easy slices. Allow to cool completely before storing in a cookie tin to keep them as fresh as possible.
- Play around with the fruit, nuts, and seeds – whatever you like to eat or have in the cupboard, but include a good mixture to get the best effect.
Nutrition fact:
Per 100gms of serving=Fat-24g; Carbohydrate- 61.6g; Fiber- 2.79; protein- 4.4g; salt- 0.7g; Potassium- 190mg; Cholesterol- 3mg; Calcium- 36mg; Iron- 2mg.
Ingredients:
2 tablespoon almond or peanut butter
2 tablespoon maple syrup
1 tablespoon coconut oil
1 tablespoon vanilla extract
2 cups rolled oats
2 tablespoon ground flaxseed
1/2 cup chopped dates
1 banana, mashed
1 apple, grated
1 pinch salt
a sprinkle of cinnamon and nutmeg optional
1/2 cup chopped nuts of choice (This recipe uses chopped almonds)
1/4 cup mixed seeds of choice ( This recipe uses pumpkin + sunflower)
How to Bake?
1. Preheat the oven to 350°F and line SunBrand Baking tray with parchment paper and set aside.
2. Melt the butter in a medium pot over medium/low heat with the nut butter, maple syrup, vanilla, and butter. Stir until the mixture is smooth and well combined.
3. In a separate bowl, combine the remaining ingredients (oats through seeds).
4. Stir together all the dry ingredients in the pot.
5. Pour the mixture into an 8×8 SunBrand Baking tray lined with parchment paper and press down to make an even layer (you can use a sheet of parchment paper and a rolling pin to help with this). The bars should be about 12 inch thick.
6. Bake for 15 minutes, or until golden brown on top.
7. Refrigerate for at least 15 minutes before slicing. Serve hot.