Healthy Homemade Flapjacks
April 5, 2010 1 Comment
I have been eating too many creme eggs and Easter eggs this week. I have therefore tried to abort this unhealthy regime by making another batch of Hugh Fearnley-Whittingstall’s honey and peanut booster bars. Not only are these healthier than Creme eggs, but they are fairly packed with carbs, which is handy as I’m running a marathon next weekend and need all the carbs that I can get! Plus even my mum asked me for the recipe for them, so they must be good!
Very easy to make and very tasty. An easy competitor to Pret a Manger’s love bars I would say. And, of course, all the better for being homemade.
125g unsalted butter
1506 soft brown sugar
125g crunchy peanut butter
Grated zest 1 lemon
Grated zest 1 orange
200g porridge oats
150g dried fruit, such as sultanas, raisins, apricots
150g mixed seeds, such as pumpkin, sunflower, poppy, linseed
Grease and line a baking tin, about 20cm square.
Put the butter, sugar, peanut butter, honey and citrus zests into a deep saucepan over a very low heat. Leave until melted, stirring from time to time.
Stir the oats, dried fruit and most of the seeds into the melted mixture until thoroughly combined. Spread the mixture out evenly into the baking tin. Sprinkle the remaining seeds on top, plus a drizzle of honey.
Place in a preheated oven (160C/gas mark 3) for about 30 minutes, until golden in the centre and golden brown at the edges. Be careful not to leave it too long. Golden brown edges, not black.
Leave to cool completely in the tin. Be patient – it cuts much better when cold and easily falls apart when warm. Turn out and cut out into squares with a sharp knife. Eat when an energy boost is required.