I think flapjacks are one of the best ”all round” snacks... you can tweak the flavours to suit you and I really don’t know many people who don’t like them! I’ve got my own savoury version (carrot, courgette and feta) and a few sweet versions too. Flapjacks are generally my go-to fuel source if I’m training, going out long on the bikes or even doing 13 hours shifts at work! It’s the perfect pick me up for those late afternoon munchies!
If you’ve ever made flapjacks, normally they’d be made with a load of golden syrup and sugar buy as with most of my baking, I‘ve made these using over ripe bananas and honey, making them free from refined sugars and much healthier for you than a bog standard flapjack.
I absolutely LOVE a cherry bakewell tart- the almonds, cherry and a teeny drizzle of icing in this recipe replicates those famous flavours but in the shape of a flapjack. I’ve used royal icing rather than regular icing sugar as it sets firmer, making them easier to transport if you fancied taking these for bike snacks/fuel etc. I’ve listed the recipe to make either 9 or 16 squares so it depends how hungry you are how small or how big you cut the final batch! (I made 9!).
Cherry Bakewell Flapjacks
Takes 10 mins prep, 30 mins cooking time
50 g soft dried dates pitted and chopped
3 tbsp boiling water
220g porridge oats
50g ground almonds
70 g unsalted butter or coconut oil
3 tbsp honey
3-4 drops almond extract
200 g really overripe bananas
100g frozen cherries
4-5 tbsp royal icing sugar (you can use regular icing sugar but royal icing will set a little harder)
20-30 ml cold water
1. Pre-heat the oven to 160° (fan). Grease a 20cm square baking tray and line with grease proof paper.
2. In a small bowl, add the chopped dates and 3 tbsp boiling water. Stir and allow to soak into the dates.
3. Melt The honey and butter together in a microwaveable mixing bowl for 30-60 seconds. Add the oats, ground almonds and almond essence.
4. In a blender, blitz the bananas, dates (and soaking liquor) until smooth. Add to the oat mix. Fold together until combined.
5. Chop each frozen cherry into quarters and add to the oaty mix. Fold gently through the oats but try not to over mix!
6. Tip the mix into the square baking tray and level out evenly.
7. Bake in the oven until golden brown for 30 minutes. Leave to cool in the pan.
8. Once cooled, in a small cup, add your royal icing sugar and 15-20 ml water. Stir well together, adding tiny amounts of water to get the icing to a thick but ribbon-like consistency. Stir well with a fork until smooth. Drizzle thin ribbons of icing in random directions all over the top of the cooked flapjack. If it runs a little- don’t worry! It’ll taste incredible!