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.
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![](https://christinebailey.co.uk/wp-content/uploads/2021/07/healthierflapjack1-1.jpg)
Overview
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