I love Flapjacks but the commercially baked ones are so high in processed sugar that they are a rare treat and sometimes just so sweet, they are not really a healthy choice.
This recipe is adapted from a Dove’s Farm original and as I prefer soft and chewy flapjacks, they are perfect for me. If you prefer yours crisp and crunchy, then leave them longer to bake. Simple!
The recipe is vegetarian and free from gluten, egg, soya, wheat and nuts so everyone should be able to enjoy them 🙂
I got such a shock when I saw the original recipe lists 225g of sugar for these flapjacks! I’m not sure you would taste anything other than pure sweetness if that was to happen so I changed it a bit. Originally I left out two of the ingredients thinking I was adding sweetness by using them but as they are not great at holding their shape, I would change that next time. I wanted to keep these flapjacks lower in sugar and so I greatly reduced the sugar from the original recipe and left out the chocolate but next time all the sugar will be left out!
These are a healthier version of the traditional Flapjack and nowhere near as sweet as them. Using bananas and apple to bind the mixture, it straightaway cuts down on the amount of sugar used. I made a more adult version which replaces the peanut butter with tahini and I added dried cranberries to make up for the lack of sweetness from removing the peanut butter.
Organic honey, apricots, raisins and oats all add to a really great snack on the run and if you add in a good handful of mixed seeds, you have a great “power snack”.
I’ll give both options in the list of ingredients so you can choose which will suit you and your family best.