I haven’t done a Saturday bake post since before the Christmas rush, and on a freezing day like today, it struck me that we all might need a bit of winter fuel! I always try to be as wholesome as I can be with everyday baking so this is an extremely straight-edge low GI-ish flapjack recipe, adapted from an old Cranks recipe. These are not mega-sweet – the sweetness comes from the sultanas, so if you don’t like sultanas, you’ll want to replace them with another dried fruit or find a different recipe! Don’t miss out or replace the molasses, it gives a lovely treacly flavour. It’s the Freedom Syrup (brilliant stuff) that keeps this really low GI. If you don’t have any in, then you can use 50g dark brown or light brown sugar instead.
Straight Edge Flapjack
50g of Sweet Freedom Syrup
few drops of real vanilla essence
200g rolled oats
50g pecans, chopped (walnuts are great too)
1 tablespoon of water
Makes around 9 pieces of flapjack.
- Preheat oven to 180C (170C fan), Gas Mark 4 and line a 7″ (18cm) square tin with baking parchment.
- Measure the butter, molasses & syrup into a large saucepan, and melt over a very low heat (don’t allow the mixture to boil, you don’t want toffee…), then allow to cool a little in the pan.
- Add all the other ingredients (I put them straight in the pan) and stir until thoroughly combined.
- Press the mixture into the tin, nice and firmly, making sure that it’s spread evenly and goes right into the corners. I use a wet wooden spoon to avoid getting into a sticky mess doing this.
- Bake for 18-20 minutes until the top of the flapjack is firm and golden-brown.
- Lift the flapjack from the tin on the baking parchment and leave to cool on a wire tray.
- It’s easier if you cut it into slices whilst the flapjack is still warm, but don’t worry if you forget, just be gentle when you cut your slices.
- Store in an airtight tin.
If you try them, do let me know how you get on with them! I think they are fantastic as a mid-morning snack with a love freshly ground coffee or one of my favourite Yogi Choco teas. Yum!