350g Jumbo Oats
110ml Maple Syrup
100g Coconut Butter
85g Raw Honey
60ml Date Syrup
There is something so comfortingly simple about flapjacks. The wholesome smell and taste just throw me back to childhood. I vividly remember making them when I was so very young and realizing just how delicious they were before and after cooking!
Whether you call them flapjacks, muesli bars, cereal bars, granola bars, oat bars, or indeed crunchies (I’m told that’s a South African term for them). The classic and simple flapjack warms palates across many nations.
“Come, thou shant go home, and we’ll have flesh for holidays, fish for fasting-days, and moreo’er puddings and flap-jacks, and thou shalt be welcome.”
Shakespeare, Pericles, Prince of Tyre, Act II Scene I
So why tamper with a great thing?
Since the 1930s the term flapjack has been commonly known to describe a baked bar made from oats, butter, brown sugar, and golden syrup. This is a classic combination of ingredients that allow this beautiful bake to delight us with its savoury, wholesome, crumbling, sweet and sticky indulgence.
But from what we know today about how some of these ingredients affect our health, it’s so important to seek out healthier alternatives. Despite the wonderful cholesterol lowering, heart healthy benefits of oats, the classic flapjack recipe drowns them in refined and invert sugars.
The recipe I’m sharing with you is a delicious alternative and it’s so easy to make, I found this recipe on page 93 of the Livia Kitchen’s cookbook
- Pre-heat the oven to 180°C | 250°F | Gas Mark 4
- Add all the jumbo oats into a large mixing bowl
- Add the maple syrup, date syrup and honey
- Melt the coconut butter gently in a bain-marie and add to the mixture
- Mix everything together until well combined
- Into a baking tray, lined with baking-parchment decant your entire mixture and smooth out evenly with a spatula
- Place into the oven and bake for fifteen minutes, or until golden brown
- Whilst still hot, use a sharp knife to cut equal squares into the mixture
- Leave to cool. This is an important step, in order for the flapjack squares to hold together, the coconut butter needs time to solidify…Although I will happily sacrifice a couple of squares so I can enjoy the delicious mixture warm!
I love this recipe, it’s clean, easy, delicious and super versatile. The recipe here is plain and classic, but it’s also delicious with cacao nibs, cacao powder, cacao drizzle (check out this recipe for a good one!), nut butter, dried fruit…the possibilities are endless!