Ah, flapjacks. Sin wrapped up in healthy branding. A bit, ‘fur coat, no knickers’, if you will. But they certainly are delicious!
These are British flapjacks – sweet oaty bars, not the American-style pancake flapjacks. They’re a portable treat, a breakfast, a snack. They’re whatever you want them to be.
I’ve tried to make this recipe extra healthy with less sugar and adding in some veggies: carrot and parsnip to the coconut flapjacks. Flapjacks were always popular in my house when I was growing up. My mum was pretty strict with us food-wise, but we were allowed flapjacks, as well as sesame snaps (remember those?). Sticky, sweet and oaty – plus whatever mum had to hand. That’s what these are like. A nice flexible flapjack recipe to use up whatever is lurking in the baking cupboard. I’m sure my son will be delighted to find a square of this in his lunch bag at preschool.
- 2 carrots
- 1 parsnip
- 1 apple
- 125g (1/2 cup) butter (or vegan margarine)
- 80g (1/3) light muscovado sugar (or brown sugar)
- 3 tbsp agave nectar (or golden syrup or corn syrup)
- 150g (1¾ cups) porridge oats
- 75g (3/4 cup) raisins
- 4 tsp seeds (mixed, linseeds, chia, pumpkin, sunflower… whatever you have to hand)
- 50g (1/2 cup) desiccated (shredded) coconut
- 1 tsp ground cinnamon
- Preheat oven to 180C/350F and grease and line a roasting tin or shallow cake tin.
- Peel and grate the carrots, parsnip and apple. Set aside.
- In a saucepan, gently melt together the butter, sugar and agave nectar or syrup.
- In a bowl, mix together the oats, raisins, seeds, coconut, cinnamon and then stir in the grated carrot, parsnip and apple. Add the melted butter and combine.
- Press the mixture down into the prepared tin and press down firmly. Bake for approximately 30 minutes.
- Leave to cool in the tin and then cut into bars.