Flapjacks
Prep time: 10 minutes
Cooking time: 20-25 minutes
Serves: 12
Ingredients
- 300g Porridge oats
- 150g (or coconut oil for a dairy-free option) Butter
- half a jar (or to taste) Folláin Nothing But Fruit Blackcurrant
- 1 teaspoon Vanilla extract
- ¼ teaspoon (balances the sharp fruit flavours) Sea salt
- 30g Optional boost: milled chia or flaxseeds (for an extra healthy crunch)
Method
- Prep the oven: Preheat your oven to 180°C (160°C fan oven). Line the bottom and sides of your 20cm square tin with baking parchment paper.
- Melt the base: Place the butter and the entire jar of Folláin Blackcurrant Spread into your saucepan over medium-low heat. Stir gently until the butter completely melts and blends into a smooth, purple fruit syrup.
- Add the flavour: Remove the pan from the heat. Stir in the vanilla extract and sea salt.
- Mix the oats: Pour the porridge oats (and seeds, if using) into the warm fruit mixture. Stir very thoroughly until every single oat is stained purple and coated well.
- Press it down: Tip the purple oat mixture into your lined baking tin. Use the back of a metal spoon to press the mixture down firmly, especially into the corners. Pressing hard stops the flapjacks from breaking apart in a lunchbox.
- Bake: Bake in the oven for 20 to 25 minutes. The top will look slightly set and the edges will turn a deep golden brown
- Cool and slice: Remove from the oven and let them cool completely in the tin for at least 45 minutes. Do not try to slice them warm, as the fruit pectin needs time to set firm! Once cold, lift out using the parchment paper and slice into 12 lunchbox-sized bars
Ingredients
- 300g Porridge oats
- 150g (or coconut oil for a dairy-free option) Butter
- half a jar (or to taste) Folláin Nothing But Fruit Blackcurrant
- 1 teaspoon Vanilla extract
- ¼ teaspoon (balances the sharp fruit flavours) Sea salt
- 30g Optional boost: milled chia or flaxseeds (for an extra healthy crunch)
Method
- Prep the oven: Preheat your oven to 180°C (160°C fan oven). Line the bottom and sides of your 20cm square tin with baking parchment paper.
- Melt the base: Place the butter and the entire jar of Folláin Blackcurrant Spread into your saucepan over medium-low heat. Stir gently until the butter completely melts and blends into a smooth, purple fruit syrup.
- Add the flavour: Remove the pan from the heat. Stir in the vanilla extract and sea salt.
- Mix the oats: Pour the porridge oats (and seeds, if using) into the warm fruit mixture. Stir very thoroughly until every single oat is stained purple and coated well.
- Press it down: Tip the purple oat mixture into your lined baking tin. Use the back of a metal spoon to press the mixture down firmly, especially into the corners. Pressing hard stops the flapjacks from breaking apart in a lunchbox.
- Bake: Bake in the oven for 20 to 25 minutes. The top will look slightly set and the edges will turn a deep golden brown
- Cool and slice: Remove from the oven and let them cool completely in the tin for at least 45 minutes. Do not try to slice them warm, as the fruit pectin needs time to set firm! Once cold, lift out using the parchment paper and slice into 12 lunchbox-sized bars
