Flapjacks. Sticky, sweet, filling, and portable. No wonder these three-mouthful bites are so popular to buy for breakfast or a snack on the way to work. But Flapjacks from a newsagents are usually laden with yoghurt coatings, chocolate, or other things that are bad for you.
Ones you make at home will be much more satisfying. They should only be an occasional treat though, because although they are fill with healthy oats and fruit, they are very calorie heavy.
My recipe for flapjacks have a bit of a twist, as they are made using eggs. They make for thick chunky rectangles that will fill you until dinner time, but if you want a lighter snack, all you have to do is cut them in half and turn them into squares instead.
Serves: 9 Kcal/Serving: 334 (based on the brands I used) Cooking Time: 35 mins Temperature: 180 ༠C/ 160 ༠C fan/350 ༠F/4 Gas
1. Chop the fruit up and mix with the oats.
2. Melt the butter, sugar, and honey in a saucepan at a medium heat until the sugar dissolves.
3. Remove from heat and mix in the fruit and oats.
4. Beat the eggs into the mixture.
5. Spoon the contents into a baking tray and bake in a pre-heated oven.
Did You Know?
The term 'flapjack' comes from the 17th century, but they are not the flapjacks we think of today. In fact, flapjacks back then were modern day pancakes, and in America, pancakes are still called flapjacks.
In the 17th century, the word 'flap' had a much broader meaning, and also meant to 'flip', thus the reason for the name - as in flipping a pancake. It was not until 1935 that flapjacks came to refer to our oaty snack.