Inspired handmade crochet, unique items and gifts to buy

our blog

The Best Ever Moist Flapjack recipe

Being a porridge oat fiend, one of my favourite cakes is flapjacks - full of yummy goodness it never seems naughty to eat a flapjack!  Of late I have been eating them in some of fab vegetarian cafes in Totnes. Their flapjacks are to die for; moist and succulent, I was desparate to try and track down a moist fruity and nutty flapjack recipe and was really struggling.

I searched the internet high and low and tried several recipes to no avail, until at last one of my trusty old recipe books came to the rescue. This recipe is high in fibre and low in added sugar - all good!

Moist Date Flapjack with Nuts & Seeds

8oz Stoned Chopped Dates
1 tablespoon Sultanas
1/4 pint boiling water

1 teaspoon Vanilla Essence
150gm Low fat Spread (Clover Light works)
150gm Rolled Oats
75gm Light Brown Sugar
6 tablespoons unsweetened Apple Juice
1 tablespoon Sunflower Seeds
1 tablespoon Dessicated Coconut (unsweetened)
1 tablespoon Sesame Seeds

Preheat the oven to Gas Mark 4 / 180c / 350f 
Grease and line a 8" square baking tin or a long thin tin I used one from Tesco 20 x 30cm which worked well.

Pop the dates and sultanas in a microwaveable bowl and pour over 1/4 pint boiling water. Microwave for 3 minutes and leave to stand and cool.

Gently melt the low fat spread in a saucepan. Stir in all of the remaining ingredients and mix well. Stir in the date and sultana mixture. Now press everything into your baking tin, levelling off with the back of a metal spoon.

Bake for 25-40 minutes until golden brown. Allow to cool completely in the tin, before cutting in 16 pieces. Store in an airtight container or freeze until use.  These can be eaten hot or cold. For lunches, snacks or desserts - yummy! 

Eat on a vintage plate for the full effect - why not pop into yay retro! for a look round at vintage plates now?! 

(This is a slightly altered Weight Watchers recipe)
blog comments powered by Disqus

« Back to all posts