Thursday, 21 January 2016

Chewy flapjack bars

This can also be gluten free if you use the correct flour and oats and vegan if you use egg replacer.

I am on a mission to simplify my food cupboards. There are so many part used jars and packets floating around in the large 'larder' cupboard and I have also inherited all of mums spices, so it's just a bit chaotic! Slowly but surely, I am seeking out recipes to use them up. I've made loads of progress already, but of course, I didn't take a before photo, so it's fairly pointless taking a 'now' photo! Just imagine a much less crammed cupboard where I can start to actually see what's on the shelf without having to move the front three layers first!

Anyway, I found this recipe for healthy breakfast bars and realised it would use up the half packets of seeds I had. I guess I could have used them in breads of course, but I fancied giving this a go.



I imagine you can vary the dried goods in this - just make sure the dry and wet mixtures remain balanced. You will notice it has no added fat unlike normal flapjack.

270g Apple purée
115g chopped dried apricots
115g raisins
50g Demerara sugar
50g sunflower seeds
25g sesame seeds
25g pumpkin seeds
75g rolled oats
75g wholemeal flour
50g desiccated coconut
2 eggs beaten


Mix the apple purée, dried fruit, sugar and seeds in a large bowl. Mix in the dry ingredients until well combined. Add the beaten eggs and mix thoroughly. Line a shallow baking tin with parchment which is left to hang over the sides to aide lifting it out later. Press the mixture in to the baking tin well. Cook for about 25 minutes and then leave to cool in the tin before lifting and cutting into bars. This makes about 18 bars. The recipe book says these will last for about four days in an airtight container. Not sure that will be put to the test in this house!

Mixture prior to cooking 

11 comments:

  1. They do look nice, we might give them a go but with GF flour or another substitute.

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    1. I actually used oat bran rather than flour, but that's not GF either. I don't magine any of the GF floors would cause an issue here. The finished bars taste very healthy and would make a sustaining snack to take around with you.

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    2. We use oat bran, just not a GF version as we don't need to be that pedantic not be coeliac's.

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  2. It's strange that recipe books all say things will last so many days ... in an empty house maybe ... not in any house with people that I know ;-)

    That looks like a good way for me to use up some of my jars of apple puree, of which I have many, and I have lots of seeds and oats so I'll give the recipe a go thanks.

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    1. Yes I had Apple purée in the deep freeze which I used. As I said in the comment above - the bars taste really healthy. Not really a sweet treat, but a healthy snack ...

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  3. I was thinking of the breakfast "cookies" that my Mum made so many years ago and how I could find a healthy recipe like hers. Then your post pops up with a new idea. I will try this soon. Thank You.

    cheers, parsnip

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    1. These were very simple and taste really healthy

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  4. I'm clearing out my cupboards too at the mo. Plus my granddaughter is living with me now and takes a pack-up to work each day. winner . winner!
    Will be making these tomorrow, but without the raisins , which GD doesn't like (I have dates which might do)

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    1. Funnily enough, I had thought about using dates and also possibly dried cranberries.... They would make perfect packed lunch bars.

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  5. With only 50 grams of sugar I will not have to take my specs off to eat these, I have never seen a calorie and don't want to run the risk.

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    1. Yes, they're definitely not too sweet - just right I'd say :)

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