Date And Maple Flapjacks Recipes

DATE AND MAPLE FLAPJACKS RECIPE

Date and maple flapjacks recipe image

Try our delicious date and maple flapjacks recipe

Provided by GoodtoKnow

Yield Makes: 16

Number Of Ingredients 5

Ingredients

250g (8oz) butter
250g (8oz) soft light brown sugar
4tbsp maple syrup
300g (10oz) porridge oats
250g (8oz) stoned dates, chopped

Steps:

Melt the butter, sugar and maple syrup in a small saucepan.
Stir the oats into the melted mixture and transfer half to a 18cm (7in) shallow square tin, lined with baking parchment. Spread out evenly and press down well.
Place the chopped dates on top in an even layer.
Top with the remaining oat mixture and press down lightly to level.
Bake in the centre of the oven at 170°C (325°F, gas mark 3) for 40-45 minutes or until the flapjacks are a light golden colour.
Remove from the oven and leave the flapjacks to cool for about 10 minutes. Then cut the mixture into fingers, but leave in the tin until completely cold.
Remove from the tin and store in an airtight container for up to a week.

Nutrition Facts : @context https

FEELGOOD FLAPJACKS

Feelgood flapjacks image

These healthier oat bars use bananas and apple to bind the mixture, so you can cut down on the fat and sugar

Provided by Cassie Best

Categories Lunch, Treat

Time 1h10m

Yield Makes 12

Number Of Ingredients 9

Ingredients

50g butter, plus a little extra for greasing
2 tbsp smooth peanut butter
3 tbsp honey or maple syrup
2 ripe bananas, mashed
1 apple, peeled and grated
250g rolled oats
85g dried apricot, chopped
100g raisin
85g mixed seed (we used pumpkin and sunflower)

Steps:

Heat oven to 160C/140C fan/gas 3. Grease and line a 20cm square tin with baking parchment. Heat the butter, peanut butter and honey or maple syrup in a small pan until melted. Add the mashed banana, apple and 100ml hot water, and mix to combine.
Tip the oats, the dried fruit and the seeds into a large bowl. Pour in the combined banana and apple and stir until everything is coated by the wet mixture. Tip into the cake tin and level the surface. Bake for 55 mins until golden. Leave to cool in the tin. Cut into 12 pieces to serve or store in an airtight container in the fridge. They will keep for up to 3 days.

Nutrition Facts : Calories 218 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 17 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium

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