I struggled with what to call these. Sugar free flapjack? Refined sugar free flapjack? Baby flapjack? Or just plain old flapjack? I went for weaning flapjack in the end, but frankly anyone can enjoy these whether they’re 6 months old of 106 years old.
Manage your expectations though if you’re a sugar addict. These are not syrupy sweet like regular flapjack. But they’re still delicious.
Lots of great recipes like this in my book, Recipes from a Normal Mum, out now… on Amazon, The Works, at Waterstones, WHSmith, The Book Depository and many smaller outlets.
One year ago: Florentine quiche and Flourless chocolate cake and Cadbury Creme Mini Egg chocolate flapjackand School fair rocky road
Two year ago: White chocolate & cranberry hot cross buns and Cadbury creme egg mess and Banoffee pecan mini pavs
Three years ago: Easter Apostles scone loaf and Carrot cake in a cup for Mother’s Day and Cranberry oaty biscuits
Four years ago: Mini chocolate birds nests and Puff pastry and Walnut bread
Makes about 16, but depends how large you cut them
- 1 ripe banana
- 150g dates
- 70mls boiling water
- 85g dried figs
- 40g dried apricots
- 160g oats
Preheat the oven to 160C/gas mark 2 and pop the kettle on. Grease and line a 20cm x 20cm tin.
Peel the banana and break into pieces. Place in a jug with the dates and boiling water. Leave for 5 minutes and in the meantime chop the figs and apricots into 1/2 cm chunks using scissors. Use a stick blender to blitz the banana mixture to a fine purée, being careful not to spray yourself with boiling water.
Combine the puree, oats and chopped fruit in a bowl until well mixed then press into the prepared tin. Bake for 30 minutes until the edges are starting to brown and the top feel firm. Remove from the tin and cool on a wire rack then cut with a very sharp knife once cool. Store in a tin for up to 5 days. Freeze, well wrapped for up to a month. Defrost at room temperature before serving.