Here is an idea for a flapjack that came to me when I was buying some of those breakfast cereal bars for after school snacks. You know the ones? Oats and dried fruits topped with a yoghurt icing. Children love them and they fit comfortably into the school bag and serve a purpose of being a stop gap between school and home.
I decided to have a go at making them for myself and the results are a resounding success. They got a thumbs up from the children. Does that now mean I have to make batches of them each week, well if I do it isn’t too much of a big deal. They take a meagre 5 minutes to mix together and 20 minutes in the oven apart from the icing bit.
A word of warning to the crunchy flapjack aficionados. These iced raspberry banana flapjacks are of the chewy variety. If you are looking for crunch then this may not be the recipe for you. They do have a perfectly scrumptious contrast between the sweetness of the icing and the sharpness of the raspberries both within and on top of the flapjacks. They would also make a welcome addition, if broken up, to a bowl of cereal or served with natural yoghurt.
Here are some other flapjack delights from around the web:
Chocolate drizzle flapjacks – Fab Food 4 All
Honey & ginger flapjacks – Blue Kitchen Bakes
Lemony sunflower seed flapjacks – The Botanical Baker
Rhubarb flapjacks – The Crazy Kitchen
Date flapjacks- My Custard Pie
Fresh blueberry flapjacks – Tinned Tomatoes
Bakewell flapjacks – Fishfingers for tea
I am linking my flapjacks to the following challenges:
- -250g oats,
- -100g frozen raspberries broken into pieces,
- -2 small bananas mashed,
- -125g unsalted butter,
- -100g Demerara sugar,
- -4tbsp golden syrup,
- To decorate :)
- -Glace icing,
- -Freeze dried raspberry pieces
- 1. Pre-heat the oven to 180 degrees,
- 2. Line a rectangular or square baking tin with baking parchment,
- 3. Measure the oats into a mixing bowl,
- 4. Melt the butter, sugar and syrup in a pan,
- 5. Pour the melted mixture over there oats and stir well,
- 6. Add in the mashed bananas and mix well,
- 7. Fold in the frozen raspberry pieces but do not over mix or they will break,
- 8. Tip the mixture into the lined baking tray and squash down with the back of a spoon,
- 9. Bake in the oven for 20 minutes.
- 10. Let the flapjacks cool completely before decorating with the icing.
- To decorate:)
- Drizzle lines of glace icing over the flapjacks using a spoon or by placing the icing into an icing bag. Sprinkle over the freeze dried raspberries then chop into bars or squares.