Sticky nutty flapjacks recipe

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Everybody loves flapjacks, but instead of using the traditional butter, sugar and golden syrup, these ones are made with dates, peanut butter and maple syrup.

  • Yield: 12
  • Preparation Time: 10 Minutes
  • Cooking Time: 20 Minutes

Ingredients

  • 4 oz/½ cup (100 g) stoned (pitted) dates
  • ¾ tsp bicarbonate of soda (baking soda)
  • 5 oz/generous ½ cup (150 g) smooth peanut butter (no added sugar)
  • 2 egg whites
  • 4 fl oz/½ cup (120 ml) maple syrup
  • 14 oz/4 cups (400 g) rolled oats
  • 4 oz/1 cup (100 g) chopped hazelnuts
  • 1 tsp ground cinnamon
  • a few drops of vanilla extract
How to Make It
  1. Preheat the oven to 180°C/160°C fan/350°F/gas 4. Line a 30 x 20 cm (12 x 8 in) baking tin (pan) with parchment paper.
  2. Put the dates and bicarbonate of soda in a heatproof bowl and cover with boiling water. Leave to soak for 10 minutes or so until softened, then drain the dates, reserving the soaking water.
  3. Put the dates in a blender or food processor with the peanut butter, egg whites and maple syrup and blitz until smooth.
  4. Transfer the mixture to a bowl and add the oats, hazelnuts, cinnamon and vanilla extract. Stir until well combined and sticky. If it’s too dry, add a little of the reserved date soaking liquid; if it’s too wet, add some more oats.
  5. Spoon the mixture into the prepared tin and press it down with a metal spoon or spatula to level the top. Bake in the oven for about 20 minutes or until golden brown.
  6. Remove from the oven and leave to cool in the tin before cutting into 12 squares. Store in an airtight container for up to 5 days.
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