Flapjacks really remind me of my childhood. I remember that sweet, hypnotic smell that would float from the kitchen when my mum would bake us flapjacks. Here, I’ve recreated some refined sugar free apricot and date flapjacks using with maple syrup and honey to caramelise the oats to give you that gorgeous chewy texture.
Ready in 22 minutes
Good For Food Gift
Preheat the oven to 190 C.
Melt the coconut oil, maple syrup and coconut sugar in a saucepan, add the cinnamon and ginger and stir well on a low heat. Stir in the oats, apricots, raisins and almonds and stir well. Grease a 22cm cake in and place the mixture in. Smooth over with a spatula and bake for 15-17 minutes until golden and cooked through.
Leave to cool then cut into squares.