Naturally Sweetened Flapjacks: A Healthier Twist on a Classic Recipe
No refined sugar and gluten free treat!
I started my health journey many years ago by removing refined sugar. I used to make simple swaps and tried honey as a natural sweetener, and in time I began to even cut back on this. But if you're starting out, swapping sugar for honey can be a good way to begin.
Ingredients:
200g unsalted butter
250ml honey
150g chopped dates
300g oats (I used a mix of rolled oats and steel cut)
100g mix of sunflower and pumpkin seeds
100g desiccated coconut
Method:
Preheat the oven to 160°C fan / 180°C. Line a 20 x 30cm tin with baking paper.
Melt together on a low heat, put the butter, honey and dates in a small pan. Squidge the dates in the pan as they soften.
Remove from the heat and stir in the oats, seeds and coconut.
Make sure the dry ingredients are all well mixed.
Put into the prepared baking tin, and bake until golden brown for about 20-25mins.
They might appear soft but they will firm up.
I usually score the surface into even squares and then leave to cool.
Once cool, cut into the pre-scored squares, they're easier to cut this way.
Variations
You can add in some chopped nuts, or other dried fruit instead. Similarly, you can vary up the oats or seeds to suit your tastes.
To Serve
Add some Greek yoghurt and a drizzle of Cherry Active (cherry juice)
Or, perfect as a healthier snack for the kids