Yes it is possible cut the sugar in traditional flapjacks. This is the perfect afternoon treat and a great option for children if you are trying to switch them to a lower sugar diet. I use gluten free oats to keep these gluten free and seeds rather than nuts to make sure this is nut free making it ideal for school lunches.
Makes 16 flapjacks
Preparation time: 10 minutes
Cooking time: 30 minutes
What’s Good About It?
Most traditional flapjack recipes are bound together with golden syrups and sugars – this recipe uses dried fruit and a little sweet freedom (or maple syrup) for a lower sugar version. Use dairy free spread or coconut oil for a dairy free option.
- Grease and line a 20cm square baking tin. Preheat the oven to 180C, Gas mark 4.
- Place the spread, syrup and apple juice in a pan and heat gently to melt the spread.
- Place the dates or apricots in a food processor and add the melted spread. Process to form a thick puree.
- Pulse in the rest of the ingredients lightly as you want to keep the texture.
- Spoon the mixture into the tin and press down firmly.
- Bake in the oven for 30 minutes. Allow to cool in the tin before cutting into bars.
- Store in an airtight container or fridge for 3-4 days.
Did You Know?
Raisins would also work in this recipe instead of the dates or apricots. These can also be frozen.
260g dairy free spread or coconut oil
2tbsp / 30g apple juice
30g sweet freedom or maple syrup
250g soft dried dates or apricots – if they are hard soak in hot water for 5 minutes then drain
375g gluten free oats
30g desiccated coconut
40g mixed seeds