Irish Oat Flapjacks with Donal Skehan - Gemma's Bigger Bolder Baking Ep 164
WATCH Donal & I make my Homemade Digestive Biscuits:
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Hi Bold Bakers! This week I'm teaming up with my Irish friend, food photographer, author and TV Host, Donal Skehan, to bring you TWO Irish recipes for St. Patrick's Day! Watch us make these lovely, chewy caramel Irish Oat Flapjacks on my channel. They are sure to be a new favorite treat. AND make sure to go over to Donal's channel, subscribe and watch us make my Homemade Digestive Biscuits recipe! Happy almost St. Patrick's Day!
Get more Irish Recipes here:
ABOUT GEMMA
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of baking experience to show you how to make simple, game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday!
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GET THE WRITTEN RECIPE for Donal’s Irish Oat Biscuits
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.
Recipe:
All the recipes on my blog:
How to make Flapjacks, easy Raspberry Flapjacks Recipe.
#flapjack #flapjacks #baking
*How to make Flapjacks, easy Raspberry Flapjacks Recipe.*
*TIMINGS.*
• Prep Time: 5 min.
• Cooking Time: 40 mins.
• Total Time: 45 min.
*SERVINGS.*
• Makes 16 squares.
*INGREDIENTS.*
• 1 cup (225g/8oz) Butter.
• 6 tbsp Golden Syrup/Honey.
• 1 cup + 1 tbsp (225g/8oz) Light Brown Sugar.
• 5 cups (450g/16oz) Porridge Oats.
• 1 cup (150g/5oz) Frozen Raspberries.
• 10 Frozen Raspberries.
*OVEN TEMPERATURES.*
Preheat the oven to:
• 180°C/360°F [Fan Oven]
• 200°C/400°F [No-Fan]
• Gas Mark 6.
*METHOD.*
1. Melt the butter, golden syrup and light brown sugar in a pan until bubbling.
2. Add in the porridge oats and frozen raspberries and mix until fully combined.
3. Pour into a lined 9” x 9” tin/dish and press down with the back of a spoon.
4. Push a few frozen raspberries into the top.
5. Bake in a preheated oven for 40 minutes until golden brown.
5, When baked, remove from the oven and cool for 5 minutes.
6. Using a flat heavy object, place on top of the flapjack and push down gently. Doing this will compress the flapjack and helps get a perfect cut.
6. Place in the fridge for 4 to 5 hours (it’s important to do this to get a perfect cut).
7. Cut into 12 to 16 flapjacks.
8. Mmm Scrummy!!!
*STORAGE.*
• The flapjacks will keep in an airtight tin for up to 10 days.
• You can freeze flapjacks for up to 3 months.
Easy Flapjacks Recipe with Honey & Almonds | Refined Sugar Free
This easy flapjacks recipe is made with 6 simple ingredients in under 30 minutes! These flapjacks are naturally sweetened with honey and packed with crunchy almonds, perfect for an afternoon or mid-morning snack with a hot cup of coffee or tea.
Watch the video to discover how to make this easy flapjacks recipe with honey and almonds!
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Fluffy Flapjacks (Pancakes) Recipe
Flapjacks are a fluffy pancake popular in North America. They are delicious when drizzled with syrup! Recipe at FACEBOOK:
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Homemade Protein Flapjacks | SO VEGAN
Flapjacks remind me of my childhood. Crispy on the outside and chewy in the middle, they were a really special treat!
Roxy and I have been developing this recipe over the past few weeks and we’re so chuffed with how it has turned out. We decided to cut down the refined sugar and use other sweeteners instead, such as banana and peanut butter.
This makes the recipe a lot healthier than traditional flapjacks. Better still, each bar has over 8g of protein! How awesome is that?
Wholesome, sweet and healthy, we bet you’ll love these as much as we do!
Enjoy,
Roxy & Ben
- Ingredients -
2 medium bananas
150g quick cook oats
25g sunflower seeds
30g pumpkin seeds
30g raisins
30g walnuts roughly chopped
pinch of salt
180g smooth peanut butter
5 tbsp maple syrup
3 tbsp coconut oil
1 tbsp soya milk
- Method -
1. Preheat the oven to 180°C and line a 7” x 7” baking tin with parchment paper. Make sure you also line the sides of the baking tin. This will make it easier to remove the flapjack from the tin after it is baked.
2. Peel the bananas, place them in a mixing bowl and mash them with a fork until they become runny. Add the oats, sunflower seeds, pumpkin seeds, raisins and walnuts to the mixing bowl.
3. Then transfer the peanut butter, maple syrup and coconut oil to a small pan on a low heat. Stir to combine and leave on the heat until melted.
4. Pour the peanut butter liquid into the mixing bowl and stir until the dry ingredients are fully coated with the wet ingredients.
5. Transfer the flapjack mix to the pre-lined baking tin and use a spatula to level the mixture.
6. Bake the flapjack in the preheated oven for 30 minutes.
7. Remove the flapjack from the oven and leave to cool in the tin for 5 minutes. This will set the flapjack so it doesn't break when you move it.
8. Remove the flapjack from the tin and leave to cool for 10 minutes before cutting into 10 bars.
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