To be clear, my flapjacks are the baked oat bar variety, similar to American granola bars. This form of flapjack is ubiquitous in Britain and is available in just about every cafe. I did have flapjacks occasionally in Australia but they are basically a staple food here.
Traditional flapjacks are extremely easy to make and feature oats, butter and golden syrup. A bit like commercial muffins, they seem healthier than cake (after all, they are made with oats) but probably pack a similar amount of energy. Even vegan varieties taste buttery thanks to generous quantities of dairy-free margarine.
I'm all for a rich flapjack on occasion, but I thought I'd try a lighter approach for this homemade version. Mashed banana replaces a lot of the butter / non-dairy spread and both that and chopped apple mean you don't need as much golden syrup. The result is clearly a made-over flapjack but it is, equally, still a delicious flapjack.
Regardless of what you call your baked oat slices, I hope you enjoy these!
A lighter, fruitier version of the traditional British flapjack
Makes 8 large or 16 small bars
Author: Bite-sized thoughts
30g (1/4 cup) non-dairy spread
2 tbsp golden syrup
160g (1-3/4 cups) rolled oats
1 medium-large banana, mashed
2 medium apples, diced
Preheat your oven to 160'C (350'F) and line a square baking dish.
Combine the non-dairy spread and golden syrup in a large heat-proof bowl and heat gently (microwave or stove top) until the spread has melted. Add the oats and mashed banana and stir thoroughly until fully combined. Add the apple pieces and stir through.
Transfer the mixture to your prepared dish and press down to distribute evenly. Bake for 16 to 20 minutes until just golden on top and firm to the touch. Allow to cool fully in the tray before cutting.
Submitted to Healthy Vegan Fridays.
Do you enjoy flapjacks (British or American!)?