Well, sugar free pancakes that is until you add maple syrup in bucket loads. These pancakes will save you from the summer holidays. These and a glass of wine and perhaps a bit of screen time. READ MORE
Someone asked me for a variant on my refined sugar free banana flapjacks. Well I have always been one to respond to polite enquiries, so here they are. Apple and pear flapjacks no less. As they’re (refined) sugar free, baby Lawrence, 11 months, has been chowing down on them with aplomb. At first he wasn’t so keen. I think he was missing the banana flavour, but now he’s all about the apple & pear variety. He bangs his high chair when he sees one about to be unleashed.
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.
Makes about 16, but depends how large you cut them
1 ripe banana
70mls boiling water
85g dried figs
40g dried apricots
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.
I’m a mum of 3 boys, a cookbook writer and also a finalist on the 2011 Great British Bake Off.
I’ve decided to record the recipes I use, partly to save them somewhere and partly in case someone else might like to use them...