Friday, 27 March 2015

Healthy Flapjacks


Making these flapjacks are becoming part of our weekly routine. They are so easy and fun for kids to help make and better still they're actually good for you but still feel like a treat. We don't have a full size food processor so we blend ours in our mini chopper in parts and then mix everything together in a bowl. It does seem like a lot of ingredients but they last ages, we keep all ours together in a box in the cupboard so we can just whip it out when we want to make some.

Thank you to the lovely ladies from The Crockery Cupboard for the recipe! I've modified it slightly to use American cups rather than using scales as it makes it easier for little ones. These are the ones we have at home. Also I really recommend investing in a good zester, like this, rather than using a cheese grater.

Ingredients
6 dried apricots
10 dates
3/4 cup raisins
1 cup porridge oats
4 tbsp wheatgerm
3 tbsp oatmeal
2 tbsp linseeds
1 tbsp sunflower seeds
1/4 cup of mixed nuts
juice and zest of half a lemon 
1 tbsp honey
2 tbsp cold-pressed flax seed oil

Method
Put everything in a food processor and blend until you have a firm dough ball. Line a small baking dish with greaseproof paper and press the dough into the pan to a thickness of roughly 2cm. Chill in the fridge for at least an hour before cutting. Store in the fridge if they last that long!

Coming soon - Yummy Orange and Almond Flapperjacks






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