Sunday, October 4, 2009

Oat Flapjacks (Bars)

These had a caramel/brown sugar taste – they are chewy with a crispiness around the edges. I couldn’t put my finger on what they reminded me of (almost the filling of pecan pie), but they were very good!

foodblog 031

  • 1 stick light butter
  • 1/4 cup canola oil
  • 1/2 cup unsweetened apple sauce
  • 1/2 cup sugar
  • 1/2 cup maple syrup
  • 2 cups rolled oats
  • 1 heaped tbsp flour
  • small handful pumpkin and/or sunflower seeds, optional
  • 2 Tbsp flax seeds, optional

1/ Heat the oven to 350F. Line a 20 x 30 cm baking tin with greaseproof paper (parchment paper)

2/ In a large pan, heat together the butter, sugar and golden syrup over a gentle heat, stirring until the butter has melted. Tip in the flour and the oats and stir to combine.

3/ If using any of the optional seeds, stir through at this point. Tip your pan and spread evenly. Bake in the oven for roughly 20-25 minutes or until lightly golden (they will be slightly darker at the edges). Cut them, whilst still in the pan immediately.

Recipe courtesy of London Foodie in New York

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