I am working on a longer post, but I made a batch of these maple and pecan flapjacks earlier and they turned out just the way I like them – sticky and chewy – so I thought I’d share the recipe here.
These are not the kind of healthy on-the-go breakfast bars that are doing the rounds at the moment, oh no no no. There are no chia seeds, nor are they made from raw gerbil feed bound together only with puréed dates and smuggery. These are good old-fashioned decadence made with butter, maple syrup, sugar and a good whack of salt. And they contain nuts, so they’re not even suitable for a kid’s packed lunch if they happen to attend a nut-free school. Which is a shame isn’t it?
Maple, pecan and sour cherry flapjacks
Use whatever type of nut and dried fruit you like in these, but I highly recommend something with a decent hit of sourness such as cherries or cranberries to cut through the rich maple sweetness. These are based on this recipe I found on my favourite food blog, Smitten Kitchen. I have tweaked it a little to include things that I love, but more pertinently, things that I happened to have in the cupboard.
Makes 16 squares
- 175g jumbo rolled oats
- 60g fine or medium oatmeal
- 100g granulated sugar
- 100g chopped pecans
- 100g sour cherries, roughly chopped (available from Ocado)
- 1 tsp ground cinnamon
- generous pinch of salt
- 130g maple syrup
- 90g almond butter (or nut butter of your choice)
- 75g butter, melted
- 1 tbsp water
- Preheat your oven to 175°C (fan). Line a 20x20cm or equivalent brownie tin with a long strip of baking paper so it covers the bottom and comes up two of the sides.
- Put the dry ingredients (the first 7) in a large mixing bowl. In another bowl, whisk together the wet ingredients, then combine the two and stir well. Have a little taste and add a bit more salt if it needs it.
- Press mixture into prepared tin and bake in the oven for 30 minutes or until golden brown.
- Leave to cool completely in the tin then pop in the fridge to chill for 30 minutes before cutting into squares.