Flapjacks - A Tasty Oat Traybake
Flapjacks are a big favourite in the UK, made with oats, butter, golden syrup and sugar. They are just so tasty, ideal in a lunch box, or with a cup of tea.
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Boss the Basics - Flapjacks - BBC Good Food
With just four ingredients @barney_desmazery makes a batch of scrumptious golden syrup flapjacks. If you use this recipe as a base, you can add fruit and chocolate to the mixture. Fruit like sultanas and coconut will go really well. What version of flapjacks will you make?
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How to make Flapjacks | Quick and Easy Recipe
The one where Matt shows you how to make a super simple breakfast and snack - the classic Flapjack! They're so quick and simple, they're ideal to make if you're bored of cereal or toast for breakfast.
Intro ends at: 1:40
Recipe:
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Ingredients
350g Porridge Oats
225g Butter
150g Light Brown Sugar
4 - 6 Tbsp Golden Syrup
1 Tbsp Maple Syrup (optional)
1 Tbsp Date Syrup (optional)
50g Ground Almonds
50g Sultanas
50g Glace Cherries, chopped
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Sugar Free Flapjacks | #shorts
Ingredients
8 Medjool dates,150g unsalted butter melted,2 tsp ground cinnamon,½ tsp fine sea salt,250g jumbo oats(rolled oats),70g very finely chopped dried apple
Method
Preheat the oven to 180ºC and grease and line a 20 x 20 cm baking tray with non-stick paper. Leave an inch of paper hanging over the sides for easy removal.Add the dates to a bowl and cover with boiling water. Allow to sit and soften for 10 minutes. Once the dates are soft, drain the water and remove their pits.Tip the pitted dates, melted butter, cinnamon, and salt into a food processor and blend until it reaches a smooth purée.Add the oats and pulse 8 times to combine. Do not over-pulse or you’ll lose some of the oats’ texture.Remove the blade from the food processor and fold in the dried apple. The mixture should come together like a dough when squeezed.Tip the mixture into the prepared tray and press down very firmly. Bake the bars for 15-17 minutes, or until golden around the edges and on top.Remove the bars from the oven and immediately press them firmly down again using a spatula or the back of a measuring cup. This will keep them from crumbling too much once cooled.Allow the flapjacks to cool completely in the tin and then refrigerate for at least 1 hour before slicing into 9 equal squares.
Anna Makes School Safe Granola Bars!
School Safe Granola Bars are on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipe below!
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Recipe
These are school-safe (no nuts) granola bars that use as little fat as possible – much better than the processed versions.
Yield: 12 to 16
Prep Time: 15 minutes
Cook Time: 25 minutes
Ingredients
1 ½ cups (120 g) rolled oats (not instant or quick cook)
1 cup (100 g) quinoa flakes (or spelt, barley or further oats flakes)
½ cup (170 g) honey
¼ cup (45 g) virgin coconut oil
zest of 1 orange
1 tsp (5 mL) vanilla extract
½ tsp (2 mL) ground cinnamon
pinch salt
½ cup (60 g) unsalted, roasted shelled pumpkin seeds
¼ cup (30 g) unsalted, roasted sunflower seeds
½ cup (70 g) dried cranberries
½ cup (80 g) raisins
Directions
1. Preheat the oven to 350 F (175 C). Line a baking tray with parchment paper, and grease an 8-inch square pan and line it with parchment paper so that it comes up the sides of the pan.
2. Spread the oats and quinoa flakes (or other flakes) onto the baking tray and toast for about 12 minutes, stirring once, until lightly browned.
3. While the grains are toasting, heat the honey, coconut oil, orange zest, vanilla, cinnamon and salt until the coconut oil has melted. Place the pumpkin seeds, sunflower seeds, dried cranberries and raisins in a large mixing bowl.
4. Pour the toasted grains into the bowls with the seeds and fruit and add the warm honey mixture. Stir this well to fully coat everything and scrape this into the prepared pan. Press the granola mixture VERY firmly into the pan (using a flat dish helps to do so without sticking) – this ensures the bars will hold together when sliced. Bake the bars for about 15 minutes, until lightly browned at the edges. Cool the granola bars in the pan before slicing.
The granola bars will keep, well-wrapped and at room temperature, for a week, or they can be frozen for up to a month.
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FLAPJACK TUTORIAL - HOW TO
MATTHEW & ERIKA IG LIVE tutorial teaching you how to make delicious FLAPJACKS
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