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Sugar Free Flapjacks
Crumbly, buttery, and naturally sweetened with dates, these sugar free flapjacks feature warming notes of apple and cinnamon for a comforting after school snack.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Serves 9 flapjacks
Ingredients
- 8 Medjool dates
- 150 g unsalted butter melted
- 2 tsp ground cinnamon
- ½ tsp fine sea salt
- 250 g jumbo oats (rolled oats)
- 70 g very finely chopped dried apple (see notes)
Method
Preheat the oven to 180ºC (350ºF) and grease and line a 20 x 20 cm (8 x 8 in) baking tray with non-stick paper. Leave an inch of paper hanging over the sides for easy removal.
- Add the dates to a bowl and cover with boiling water. Allow to sit and soften for 10 minutes. Once the dates are soft, drain the water and remove their pits.
- Tip the pitted dates, melted butter, cinnamon, and salt into a food processor and blend until it reaches a smooth purée.
- Add the oats and pulse 8 times to combine. Do not over-pulse or you’ll lose some of the oats’ texture.
- Remove the blade from the food processor and fold in the dried apple. The mixture should come together like a dough when squeezed.
- Tip the mixture into the prepared tray and press down very firmly. Bake the bars for 15-17 minutes, or until golden around the edges and on top.
- Remove the bars from the oven and immediately press them firmly down again using a spatula or the back of a measuring cup. This will keep them from crumbling too much once cooled.
Allow the flapjacks to cool completely in the tin and then refrigerate for at least 1 hour before slicing into 9 equal squares.
Recipe Video
Notes
- These flapjacks will keep for up to 5 days, sealed in an airtight container and refrigerated.
- It's important the apple is chopped very finely before being added to the mix. It rehydrates in the oven and sometimes causes the bars to crumble once baked if the pieces are too large.