Flapjacks
Serves 6
Serves 6
Core recipe
200 g porridge oats
200g can apricot halves, in juice
3 tbsp Splenda low Calorie Sweetener
1 tsp vanilla essence
1 tsp cinnamon
Cut apricots into small pieces, put in pan with juice and heat on hob until boiling.
Add sugar, cinnamon and vanilla essence and stir. Take off hob and add porridge oats and mix well
Spray baking tray with fry lite - Spread mixture evenly on baking tray
Bake for 30-35 mins, until golden brown - leave to cool for 10 mins - cut into pieces.
Po ints per serving: 2
1 tsp cinnamon
Cut apricots into small pieces, put in pan with juice and heat on hob until boiling.
Add sugar, cinnamon and vanilla essence and stir. Take off hob and add porridge oats and mix well
Spray baking tray with fry lite - Spread mixture evenly on baking tray
Bake for 30-35 mins, until golden brown - leave to cool for 10 mins - cut into pieces.
Flapjacks
No Count
copied this of the board last night, I think you could just substitute apricots for prunes. Let me know what it is like - happy baking
200g Porridge Oats
1 tin of Apricots in juice
3 tablespoons of sweetener
1 teaspoon vanilla essence
1 teaspoon of cinnamon
Directions
1. Empty apricots with juice in pan. Cut prunes into small pieces and heat on the
hob until boiling.
2. Add sugar, cinnamon and vanilla essence to apricots and bring to heat.
3. Take of hob, add oats and mix.
4. Pre-heat oven at 180 degrees. Put mixture on a baking sheet and spread
evenly (spray a little fry lite to prevent sticking)
5. Leave to cook for 30-35, until golden and leave to cool for 10 minutes. Cut into
12 slices.
copied this of the board last night, I think you could just substitute apricots for prunes. Let me know what it is like - happy baking
200g Porridge Oats
1 tin of Apricots in juice
3 tablespoons of sweetener
1 teaspoon vanilla essence
1 teaspoon of cinnamon
Directions
1. Empty apricots with juice in pan. Cut prunes into small pieces and heat on the
hob until boiling.
2. Add sugar, cinnamon and vanilla essence to apricots and bring to heat.
3. Take of hob, add oats and mix.
4. Pre-heat oven at 180 degrees. Put mixture on a baking sheet and spread
evenly (spray a little fry lite to prevent sticking)
5. Leave to cook for 30-35, until golden and leave to cool for 10 minutes. Cut into
12 slices.
Flapjack
Serves 16
150 ml water, boiling
1 tsp vanilla essence
150 g low-fat spread
150 g oats or oatmeal
75 g light brown sugar
1 tbsp sunflower seeds
1 tbsp sesame seeds
6 tbsp apple juice
225 g dried date(s), (dried) stoned and chopped
Preheat the oven to Gas Mark 4/180°C/350°F. Line the base of a 20 cm (8-inch), square, shallow tin with greaseproof paper or baking parchment.
Place the dates in a heatproof bowl and pour on the boiling water. Leave to stand and soften for 15 minutes. Add the vanilla essence and beat to a smooth puree.
Gently melt the spread in a saucepan, or in a bowl in a microwave oven. Stir in the remaining ingredients. Mix well.
Spoon half of the oat mixture in the tin, pressing it down well with the back of a wooden spoon. Spread the date puree over the base and top with the remaining oat mixture.
Bake for 25-30 minutes or until the surface is golden. Allow the mixture to cool in the tin before cutting into 16 squares. Store in an airtight container
1 tsp vanilla essence
150 g low-fat spread
150 g oats or oatmeal
75 g light brown sugar
1 tbsp sunflower seeds
1 tbsp sesame seeds
6 tbsp apple juice
225 g dried date(s), (dried) stoned and chopped
Preheat the oven to Gas Mark 4/180°C/350°F. Line the base of a 20 cm (8-inch), square, shallow tin with greaseproof paper or baking parchment.
Place the dates in a heatproof bowl and pour on the boiling water. Leave to stand and soften for 15 minutes. Add the vanilla essence and beat to a smooth puree.
Gently melt the spread in a saucepan, or in a bowl in a microwave oven. Stir in the remaining ingredients. Mix well.
Spoon half of the oat mixture in the tin, pressing it down well with the back of a wooden spoon. Spread the date puree over the base and top with the remaining oat mixture.
Bake for 25-30 minutes or until the surface is golden. Allow the mixture to cool in the tin before cutting into 16 squares. Store in an airtight container
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