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You are here: Home / Recipes / Baking / Flapjacks

Flapjacks

28/10/2015 by Gina 2 Comments

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.

Lining the tin
Adding in the dry mix
Using back of spoon to help spread evenly into tray
Baked and cooling
Cut into the pieces I want
Eating … and enjoying!

Flapjacks
 
Save Print
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.
3.5.3251

 

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Filed Under: Baking, Breakfast, Grains, Main Ingredients, Meals and Courses, Nut Free, Recipes, Slices, Special Diets, Vegetarian

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Comments

  1. Lisa says

    14/10/2016 at 8:56 pm

    Will be making this tomorrow! Looks like a great recipe!!! Love your website!

    Reply
    • Gina says

      14/10/2016 at 10:35 pm

      Oh … I so hope you like them … I have eaten three already!!!! xo

      Reply

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About Gina

For as long as I can remember I have loved being around food, not just eating it but cooking with it too!

From the young age of eleven I had always dreamed of working somehow within the food industry, but as it turned out that wasn’t my calling ... Read More…

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Food lover and whole foods advocate

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