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January 2016

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ajali in therapy_cooking

Fruity flapjack

Thought I had posted this already. Ah well. Original recipe here http://allrecipes.co.uk/recipe/3846/apricot-oat-flapjacks.aspx

A fruity snack that will keep you full and provide a nice energy kick, obviously the fruit itself contains a fair bit of sugar but it'll be better for you than refined white sugar on the micronutrient levels. Tart and tasty. Play around with spices and fruit combinations. I'm planning on making it this weekend, and with the honey harvest last year I'll be swapping the sugar for honey to personalise it!

Serves: 8
250 g (9 oz) ready-to-eat dried apricots, cut into quarters
400 ml (14 fl oz) orange juice
Grated zest of ½ orange
50 g (1¾ oz) crystallised ginger, roughly chopped
200 g (7 oz) rolled porridge oats
3 tablespoons light muscovado sugar
25 g (1 oz) sunflower seeds

Prep:10min › Cook:1hr5min › Ready in:1hr15min
Place the apricots in a pan with the orange juice and zest and bring to the boil. Reduce the heat and simmer, uncovered and stirring occasionally, for 25-30 minutes until the liquid is absorbed. Purée in a food processor or with a hand-held mixer.
Meanwhile heat the oven to 180°C (350°F, gas mark 4). Line the base of a 22 cm (8½ in) round cake tin with baking paper.
Stir the ginger, oats, sugar and sunflower seeds into the apricot purée and mix well, then tip it into the tin and spread out evenly.
Bake for 30-35 minutes until firm and golden brown. Cool slightly, cut into wedges then leave the flapjacks to cool completely in the tin. Peel off the paper before serving.
Variation: for prune and pecan flapjacks, replace the apricot purée with one made from prunes simmered in apple juice, and use chopped pecan nuts in place of the sunflower seeds. For apple and cranberry flapjacks, replace the ginger with dried cranberries, and use a purée made from 3 dessert apples, peeled, cored and roughly chopped; simmer the apples, covered, in 75 ml (2½ fl oz) of cranberry juice for 15 minutes, or until soft.