Peanut Butter Flapjacks | delicious. Magazine
Try our healthy flapjack recipe made with dates and peanut butter instead of the traditional syrup and butter. They're just as delicious - but you can eat them for breakfast!
See the full recipe here:
Makes 16
Ingredients:
150g pitted dates
¾ tsp bicarbonate of soda
150g no-added-sugar peanut butter (we used Whole Earth)
2 egg whites
125g agave syrup
250g jumbo oats
200g quick-cook porridge oats
Method:
1. Put the dates in a medium heatproof bowl with the bicarbonate of soda, then pour over 250ml boiling water and set aside to soak for 10 minutes. Drain well.
2. Preheat the oven to 180°C/fan160°C/gas 4 and line a 20x30cm brownie tin or baking tray with baking paper.
3. In a food processor, whizz the dates, peanut butter, egg whites and agave syrup until quite smooth. Transfer to a large bowl and stir through all the oats until they’re well coated.
4. Press the mixture evenly into the prepared tin, then bake in the middle of the oven for 20 minutes until golden and crisp on top. Leave to cool completely in the tin, then transfer to a chopping board and cut into 16 squares.
Homemade Fruit Flapjacks: Keep Calm And Bake 3
Want to know how to jazz up your flapjacks? In this episode of Keep Calm And Bake chef Caroline MiLi Artiss shows you how to make prune and date flapjacks from scratch.
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Prep:15m
Total:15m
Serves:8
Temp:180° c - 360° f
Ingredients:
220 g prunes or dates or a mixture of the two
100 ml orange juice
300 g unsalted butter
6 tbsp golden syrup
100 g soft brown sugar
250 g rolled oats
250 g porridge oats
salt
Step 1: Prepare The Dried Fruit
Chop the dried fruit and place in a pan with the orange juice. Simmer on a low heat for 5 minutes and mash them with a wooden spoon so they become soft and mushed together. Leave to one side.
Step 2: Prepare The Oats
Using a different saucepan, add the butter, sugar and syrup and gently heat until melted. Add the oats and stir together.
Step 3: Assemble And Bake
Pour half of the oat mixture into a lined and greased baking tin and squash down firmly with the back of a spoon. Spread the mushed fruit mixture all over in an even layer, then pour the remaining oat mixture all over and flatten down firmly with the back of the spoon.
Step 4: Bake
Pop into an oven pre-heated to 180° C oven for 25 - 30 minutes, until golden brown.
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.
Date Oatmeal Squares Recipe | How to Make Date Squares
These date squares are crispy on the outside and soft on the inside; Two layers of oat crumble and one delicious-sweet date filling in the middle, this recipe is very easy to make with only few basic ingredients needed.
Printable version:
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Ingredients:
For the oat crust:
2 cups (180g) Rolled oats
1 cup (125g) All-purpose flour
3/4 cup (150g) Light brown sugar
3/4 cup (170g) Softened Butter, cubed
1/2 teaspoon Ground cinnamon (optional)
1/4 teaspoon Salt
1/2 teaspoon Baking soda
For the date filling:
400g (14.1oz) Medjool dates, pitted
1 cup (240ml) Water
1 teaspoon Vanilla extract
1 tablespoon Lemon juice
Directions:
1. Place dates, water and lemon juice in a small saucepan. Bring to a boil, stirring occasionally. Reduce the heat and simmer for 5-8 minutes, stirring occasionally, until the dates are soft. Remove from heat and add vanilla extract. Let cool to room temperature.
2. Preheat oven to 350F (175C). Line a 9-inch (23cm) square baking pan with a strip of parchment paper. Set aside.
3. Make the crust: In a large bowl, combine oats, flour, salt, brown sugar and baking soda. Add the butter and mix until crumbly.
4. Press 2/3 of the mixture into the bottom of the baking pan. Spread the filling over the base, Sprinkle the remaining oat mixture.
5. Bake for 25-30 minutes, until golden brown. Let cool completely, then refrigerate for at least one hour before cutting into squares.
Date and Banana Quinoa Flapjacks (with Rhythm) // Tess Ward
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Ingredients
1/2 cup uncooked quinoa
1 1/2 cups rolled oats
2 large, mashed bananas
6 tbs honey (or maple syrup)
1 heaped tsp cinnamon
1 cup stoned dates, chopped
1/2 cup melted butter
1/2 tsp salt
Put a pan on the stove and add the quinoa and 1 cup water. Bring to the boil and simmer, lid on, for 15 minutes (alternately cook the quinoa according to packet instruction)
Add bananas to a bowl and mash into a pulp. Mix in the soft butter and honey, oats, cooked quinoa, cinnamon, salt. Mix well.
Pour the mixture into a pre-greased baking tray. Smooth with a spoon and bake in the oven for 40-45 minutes, or until golden and crunchy on top.
Leave to cool slightly before slicing and serving.
How To Make Flapjacks | Cookery School | Waitrose
We’re back at our Kings Cross Cookery School with Chef Tutor Becca McGonagle as she makes super simple, super delicious and super sweet flapjacks.
Perfect to pop in a lunch box, a picnic or to have with a cup of tea, these easy flapjacks can be prepared and cooked in around 30 minutes. Sprinkle on some chopped nuts for extra crunch or a drizzle of melted chocolate.
We are the only supermarket to have our own Cookery Schools. You can join Becca and our other talented chefs to perfect your skills in a wide range of different classes. We have specialised kitchens in Finchley Road, Kings Cross and Salisbury and you can join our chefs virtually too. Click on the link to find out more:
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Ingredients:
175g unsalted Butter, cut into chunks
175g Golden Syrup
175g Light Brown Muscovado Sugar
350g porridge oats
½ tsp sea salt
Click here to view the full recipe |
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