If you’re trying to sneak some extra fruit in to your diet (or that of your children) without feeling too hard done by, then this recipe is for you.
An extremely easy and quick bake that will satisfy sweet cravings, without any added sugar – just honey. They’re flour-free too!
Meanwhile, banana and apple increase your fruit quota whilst helping to bring the mixture together, so you don’t need so much butter or sugar.
It’s a great recipe for using up ingredients too. I used over-ripe bananas and apples that were on their way out. I can’t bear to let anything go to waste, so this couldn’t be better.
You can also mix things up a bit depending on the dried fruit and seeds you have in the cupboard. Dried apricots, cherries, cranberries, raisins or mixed dried fruit would all work well.
As for the seeds, I used a blend of pumpkin, sunflower, sesame and linseed, but use whatever you have. Poppy seeds are always a good addition to bakes and some chia would taste good too.
You could also try adding a little finely grated orange or lemon zest to the mixture before baking.
Or for something a little more indulgent, try drizzling the cooled flapjack with some melted chocolate – white, dark or milk are all really tasty additions (but might blow all those low sugar and fat intentions out of the water!).
Prepare: 10 minutes
Cook: 60 minutes
50g butter, plus extra for greasing
2 tbsp tahini
3 tbsp honey
2 small eating apples
250g porridge oats
75g mixed seeds (eg. pumpkin, sunflower, sesame & linseeds)
- Preheat the oven to 160˚C, gas mark 3 and grease a 20cm square tin. Melt the butter, tahini and honey in a small pan over a low heat. Stir to combine.
- Meanwhile mash the banana and coarsely grate the unpeeled apple into a bowl (no need to remove the core before-hand, just grate around it, then throw it away). Mix these into the melted butter mixture together with 100ml hot water.
- Put the oats into a large bowl. Snip in the prunes using some scissors, to make pieces about the size of a plump raisin. Add the currants and seeds. Mix in the banana mixture until everything is well coated.
- Tip into the prepared tin and spread out to level the surface. Bake for 55 minutes or until golden. Leave to cool in the tin for at least 2 hours, before turning out and cutting into squares.
Tip: I found using a serrated bread knife the neatest way to cut this flapjack.