Sticky ginger and cinnamon flapjack
We love all things oats (you may have guessed!).
So when it comes to snacks, flapjack is a real favourite! So I thought I’d share my recipe for sticky ginger and cinnamon flapjack. We use dates to help make this a beautifully gooey recipe along with maple and coconut oil to help bind the oats, seeds and apricots together. So what are you waiting for, let’s get baking!
250g Oats (we use jumbo)
15g Pumpkin seeds
10g Sunflower seeds
50g Dried apricots
1.5tsp Ground ginger
100g Coconut oil
1 tbsp Almond butter
75g Maple Syrup
Pre-heat the oven to 120C (180C Fan).
Mix all the dry ingredients in a large bowl
Place the wet ingredients in a pan over a gentle heat
Allow the coconut oil to melt and gently simmer for a minute
Remove from the heat and leave to stand for a couple of minutes
Using a stick blender, blitz into a paste
Mix the paste with the dry ingredients, stirring until everything is well coated with the caramel like date paste
Place in a lined tin (20cmx20cm) and press down firmly
Place in the oven for 20 minutes or until golden
Remove from the oven and allow to cool slightly before cutting into squares
Store in an airtight container once cool…if they even make it into the tin before being devoured!