Apple Flapjacks Without the Naughtiness

Hello Lovelies,

When I was at uni my flatmates and I were massive flapjack eaters, Sunday was baking day and we would always knock up a treat for the week, whether it was banana cake, brownies, cookies or flapjacks there was always something to fill up the cake tin and sustain us during our hours of reading. However I have changed my sugary ways, but still wanted something I could munch on If I was feeling that little naughty, so these apple flapjacks were born and have now replaced the syrupy buttery ones.

Ingredients:

3 cooking apples

400 ml fresh apple juice

1 tbsp ground cinnamon

280g organic whole rolled oats

160g raisins or currents

Ready in 1 hour 10 mins

The first thing you want to do is chop up your apples but keep the skin on as it is a good source of pectin (a natural gelling agent). You then want to place them in your pan with the apple juice and bring it to the boil. Reduce the heat then simmer, keep it uncover and stir occasionally for 25-30 mins until the majority of the liquid is absorbed.

Next you want to measure out your dry ingredients, once you have them all measured, grab your apple and puree, you can either use a food processor or a hand-held mixer your choice, I used the easiest to clean.

Once you have your puree, pop in your cinnamon and gradually add your oats and fruit until they are nicely mixed.

You then want to grease a 22cm cake tin but if you have a Pyrex or Ceramic casserole dish then you can be a cheat like me, it is perfect as the flapjacks don't stick (less cleaning!)

Once you have spooned your mixture in, pat it down then pop it in the oven at 180 C for 20-30 mins, until golden brown and firm (not slightly burnt like mine!)

Once out of the oven cool slightly, cut into squares then leave to cool completely in the tin before removing and chowing them down with a cup of tea.