These flapjacks are a firm favourite in my house and on the 404040 Plan too.
And to be honest, this is the recipe I get asked the most about. All my friends adore it and often pop round for a cuppa and a jack.
It is a particular favourite with my little girl, she refers to them as flappy jacks.
This recipe will make approximately 20 flapjacks. Store the rest in an airtight container for later.
227 grams (roughly 1 cup) unsalted organic butter (you could use soya butter if you prefer)
180 grams (roughly 2 cups) of large rolled oats
3 Tablespoons of Agave Nectar (You could use honey, stevia or coconut sugar)
90 grams (roughly 1 cup) of rolled oats
20 grams of raisins
12 apricots roughly chopped
1 tablespoon of water (optional)
Preheat the oven to 50 degrees. In a bowl add the oats, raisins, apricots and mix together. In a medium saucepan add the butter and nectar. Gently heat until the butter melts.
Turn the heat down but keep it low and gently add the dry ingredients. Stir thoroughly until the wet mixture has been absorbed by the dry mixture – it should bind together. If it doesn’t add a little water.
Turn the ingredients into two nonstick tins. Make sure to pat the mixture down around the edges.
Place in the middle of the oven for approximately 10 minutes, check the flapjacks. Then turn up the heat to 180 degrees and cook for a further 8/10 minutes until golden brown.
Remove from the oven and allow to cool completely before scoring. Once cool cut the flapjacks into squares and serve. Place the leftovers in an airtight container. These should keep for 3/4 days.
Why not try our delicious Makeral Pate the perfect lunchtime treat.
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