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Maple and nut butter flapjacks

A very plant-forward flapjack: oats, seeds, dried fruit and nuts bound with nut butter and maple syrup. Mix of fruit, nuts and seeds can be varied.

Makes
10-12 slices
Cook
25 mins

Bake 20-25 mins, then cool in the tin

Ingredients

  • 200g porridge oats
  • 100g seeds, such as sunflower or pumpkin (or a mix)
  • 1 tsp caraway or fennel seeds (optional)
  • 50g dried apricots (unsulphured), or dried apple or pear, chopped
  • 50g sultanas or raisins
  • 50g nuts, such as hazelnuts, walnuts, almonds and macadamia nuts, roughly chopped
  • 150g organic peanut butter, Nut and seed butter (page 213) or other nut butter
  • 30g soft light brown sugar
  • 75g coconut oil, olive oil or butter, CORRECTED: 75g (or 5 tbsp if the oil is melted/liquid). The printed 3-4 tbsp was wrong. Butter should be unsalted and melted.
  • 100g maple syrup, CORRECTED: 5 tbsp, best weighed at exactly 100g (printed as 2 tbsp, which made it crumbly). Or use honey, or about 80g golden syrup.

Method

  1. Heat the oven to 200C/180C fan/gas 6 and line a 20cm square tin with baking paper.
  2. Mix the oats, seeds, caraway or fennel seeds if using, dried fruit and chopped nuts in a large bowl.
  3. Gently melt the nut butter, sugar, the corrected 75g oil or butter (about 5 tbsp if liquid) and the corrected 100g maple syrup together in a saucepan on a low heat, stirring until smooth. Pour onto the oat mixture and stir well to combine.
  4. Tip into the tin and press down firmly in an even layer. Bake for 20-25 mins until lightly golden (a little darker at the edges). Leave to cool completely in the tin before lifting out and slicing.
  5. Cut into 10 or 12 slices. Keeps in an airtight container for up to a week.

Notes

  • Author's correction: the printed recipe cut the sugar without raising the syrup, so the flapjacks came out crumbly. Use 100g maple syrup (5 tbsp) and 75g fat. The old 'add another tbsp of oil if dry' step is no longer needed.
  • Press the mixture firmly into the tin, and cool completely in the tin before slicing.
  • For a more traditional flapjack, or if you don't want maple syrup or honey, about 80g golden syrup can replace the maple syrup.

From Hugh Fearnley-Whittingstall, Book: How to Eat 30 Plants a Week