Healthier Flapjacks Recipes
HEALTHIER FLAPJACKS
A healthier version of traditional fruit and nut bars packed with seeds, oats and agave syrup - perfect for snacking and lunchboxes
Provided by Good Food team
Categories Snack, Treat
Time 30m
Yield Makes 12
Number Of Ingredients 8
Steps:
- Heat the oven to 190C/170C fan/gas 5. Line an 18cm square tin with baking parchment. Put the dates into a food processor and blitz until they are finely chopped and sticking together in clumps.
- Put the low-fat spread, agave syrup and dates into a saucepan and heat gently. Stir until the low-fat spread has melted and the dates are blended in. Add all the remaining ingredients to the pan and stir until well mixed. Spoon the mixture into the tin and spread level.
- Bake in the oven for 15-20 mins until golden brown. Remove and cut into 12 pieces. Leave in the tin until cold. Store in an airtight container.
Nutrition Facts : Calories 190 calories, Fat 8.2 grams fat, SaturatedFat 1.3 grams saturated fat, Carbohydrate 23.6 grams carbohydrates, Sugar 15.8 grams sugar, Fiber 3.2 grams fiber, Protein 4.4 grams protein, Sodium 0.1 milligram of sodium
EASY HEALTHIER FLAPJACKS
These easy healthier flapjacks are made with less butter and honey instead of syrup. They're perfect for kids lunch boxes or enjoying with a cuppa!
Provided by Neil
Categories Home Baking
Number Of Ingredients 6
Steps:
- Preheat the oven to 180C. Grease and line the bottom and sides of an 8" / 20cm x 20cm square baking tin with greaseproof / parchment paper.
- In a large saucepan over a low heat, place the unsalted butter, peanut butter, and honey. Stirring constantly, allow these to melt and infuse together. Remove from the heat.
- Stir in the oats, salt and vanilla extract and mix well together.
- Scrape the contents of the saucepan into the baking tin and press down all over with the back of a spoon ensuring an even covering.
- Bake for 20-25 minutes until golden brown.
- Once cooked remove from oven and leave in the tin placed on a wire rack to cool completely.
- Once cooled carefully remove the oat slab from the tin, place on a wooden board and cut into 9 squares.
- The flapjacks will keep in an airtight tin for up to 10 days.
Nutrition Facts : Calories 224 kcal, Carbohydrate 43 g, Protein 8 g, Fat 15 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 19 mg, Sodium 223 mg, Fiber 4 g, Sugar 20 g, UnsaturatedFat 7 g, ServingSize 1 serving
HEALTHIER FLAPJACKS
Flapjacks are perfect for taking to work, school or having a snack with a cuppa! You can use any of the dried fruit and nuts you like. This version is slightly more healthy than normal, with a bit less butter and syrup, so it's great for families. Each serving provides 231 kcal, 4.5g protein, 27g carbohydrates (of which 14g sugars), 11g fat (of which 5g saturates), 3g fibre and 0.25g salt.
Provided by Justine Pattison
Categories Cakes and baking
Yield Serves 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 200C/180C Fan/Gas 6. Lightly oil a shallow 20cm/8in loose-based square cake tin and line the base and sides of the tin with baking parchment.
- Melt the butter and syrup together in a large saucepan over a low heat, stirring regularly with a wooden spoon. Take off the heat and stir in the seeds, cranberries, raisins and apricots and oats. Stir in the egg.
- Spoon into the prepared tin and press until well flattened. (It's important that the oats are pressed well, so that they stay firm enough to cut when baked. Use the back of a metal spoon to make sure they are fully compressed). Bake for 18-20 minutes, or until golden and lightly browned around the edges.
- Mark the flapjack into 12 pieces without cutting all the way through, this will make it easier to cut the flapjack when it's cool. Leave until cold then cut the flapjack with a sharp knife.
- Store in an airtight container, interleaved with baking parchment or foil for up to three days.
Nutrition Facts : Calories 231kcal, Carbohydrate 27g, Fat 11g, Fiber 3g, Protein 4.5g, SaturatedFat 5g, Sugar 14g
HEALTHY SUPERFOOD FLAPJACKS
Great for quick tasty breakfast or a mid morning snack, low in sugar, low gi and packed full of nutrients and antioxidants.
Provided by emmalousmurth
Time 35m
Yield Makes Squares
Number Of Ingredients 10
Steps:
- Preheat your oven to 180C/160C fan Gas 4 and grease a shallow 7" square tin/pan.
- Put the dates in a small pan with about 4 tablespoons of water and heat gently, stirring, until they form a stiff paste. If it's looking a little dry add more water and heat a bit more.
- Whilst that's happening you can measure out your oats in a separate bowl and add the pumpkin seeds, sunflower seeds, blueberries, spices and roughly mix them all together.
- Put the sugar, syrup, honey and butter into another large saucepan and heat gently, stirring to melt it all together. Add the oat mix and date paste then mix well.
- Press into your tin/pan and bake for about 25 minutes or until set and light golden brown. Cut into squares when warm but leave to cool in the tin.
- Store in an airtight container and use within a week, although I seriously doubt they'll last that long!
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- 1 Preheat the oven to 190°C/fan 170°C/gas 5. Grease and line a shallow 17.5cm square tin with baking paper. Put the dates and apple juice in a food processor and whiz until smooth.
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