Sugar Free Oat Flapjacks
Sugar Free Flapjacks
Hazel Gould
These low sugar (there is some sugar in the fruits) Flap Jacks or Cereal Bars make a handy snack to carry when you are out and about. They are wholesome, nutritious and easy to carry in your pocket, rucksack, lunch box and handbag. You can cut them smaller or larger to suit your need.
Makes 10-12.
Ingredients
175 gm whole rolled porridge oats
150 gm. butter or a mix of butter and a light spread or rapeseed oil
2 tbsp. sugar-free sweetener granules/powder
1 tbsp. oat or wheat bran (it is roughage/choker from sieved whole meal atta))
1 tbsp. whole wheat flour (you can use chapatti flour)
20 gm sesame seeds
20 gm. sunflower seeds
30 gm. mixed chopped nuts
30 gm. raisins and sultana*
30 gm. chopped dry apricots*
1 tsp. cinnamon powder
Optional 1 medium banana, peeled and mashed
*You can replace these with a total of 60 gm. mixed fruit that is used to make Christmas cake.
Instructions
Switch oven on at 180C/350F.
If using butter, melt and place in a bowl.
Add sweetener and mix.
Add all dry ingredients; oats, bran, flour, sesame seeds, mixed nuts, raisins, sultanas, apricots, cinnamon powder, sweetener. Mix together thoroughly.
If the mix looks a bit dry/crumbly or you like bananas, add a mashed banana and mix. It gives a lovely flavour to the flapjacks.
Line a flat tray/Swiss roll tin with waxed baking sheet.
Tip the mix onto it and spread evenly, pressing it evenly to make a smooth, compact block. Straighten the edges on all sides.
Bake in the preheated oven for 20 minutes.
Lift the sheet and place it on a chopping board. Make cuts according to the size of individual flapjacks you want.
Place a wire rack over it. Pick the baking tray over, carefully holding the wire rack in place, and flip it over gently, so that the flapjacks are now lying over the wire rack.
Peel the greaseproof paper off and discard it. Allow the flapjacks to cool completely
Keep in a box. If adding banana, keep in the fridge.
