Flapjacks

FLAPJACKS … WHAT THE HECK?

I always thought “flapjacks” were some kind of American pancake. Well they are to some, but I learned something new last week.

I had my usual monthly appointment with my podiatrist (and friend) Rachel … as I was leaving she offered me a “Flapjack” she made, and had there to eat for a late brekkie or snack at work. I expected to see something that resembled a pancake, but to my delight I was presented with a delicious and totally yummy “oaty slice”.

I have since found out that traditionally “flapjacks” herald from the UK (Rachel is British), and are made using plenty of oats, mixed with butter and golden syrup, baked in the oven as a “slab” and then cut to whatever size you want. You can add other ingredients (dried fruit, seeds, nuts, spice) to make them “your own” … and once I tried Rachel’s flapjack, I had to investigate this further.

Rachel got her recipe from The Recipe Community, see here … and below is what I ended up doing myself.  So thank you Rachel for alerting me to this totally wonderful recipe.

I like to use maple syrup, but I have also tested this recipe with golden syrup and it works beautifully, so use whichever you prefer.

You can use any combination of seeds, berries, or dried fruits, but do not go over 150g weight.

Flapjacks

 

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Prep time

10 mins

Cook time

35 mins

Total time

45 mins

 

Author: Gina @ The Passionate Pantry

Serves: 24 pieces

Ingredients

• 30g sunflower seeds
• 30g pepitas
• 30g currants
• 30g Goji berries
• 30g cacao nibs
• 400g rolled oats
  
  
• 250g butter
• 150g raw caster sugar, or plain caster sugar
• 150g maple syrup / or golden syrup
• 1 tsp sea salt flakes / or ½ tsp fine sea salt
• 1 tsp ground cinnamon

Instructions

1. Preheat oven to 180 degrees fan forced
2. Line a large slice tray (I used a tin 30cm x 20cm) with baking paper, ensuring the baking paper overlaps the tin which will help you to remove the slice once it has cooled
3. Before you start, place your basket into the TM bowl and weigh in the sunflower seeds, pepitas, currants, Goji berries, cacao nibs and oats and then put the basket aside
4. Add the butter, golden caster sugar, maple syrup, salt and cinnamon to the TM bowl and cook 6 minutes / 100 / speed 3
5. Add the dry ingredients and mix 2 minutes / 70 / reverse / speed 2 to combine
6. Spread mixture in the baking tray, using a spoon to get the mix into the tray making sure you get right to the corners … once you have done this, dip the spoon into water and use the back of it to compress the mix evenly into the tin … this will give you a nice even top … at this point you can sprinkle more seeds on top if you wish, pressing down lightly on them to secure them in place
7. Bake for 20 minutes, turn tray around and bake for a further 10 to 15 minutes, or until the slice is a nice golden colour
8. Remove from oven and allow mix to cool completely in tin before removing
9. Slice into shapes you like (squares, rectangles, or bars)
10. Will keep well at room temperature for at least a week – if it lasts that long!

Notes

I prefer to use maple syrup, but I have also tested this recipe with golden syrup and it works beautifully, so use whichever you prefer.

You can use any combination of seeds, berries, or dried fruits but do not go over 150g total in weight.

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