Monday, 25 September 2017

Apple + Cinnamon Flapjacks



Whilst reorganising my pantry recently (don't judge me, but it's one of my favourite tasks and I do it all the time), I found a bag of apple + cinnamon bircher mix. Bircher isn't something I really eat as I'm more into savoury breakfasts these days (read sourdough. So I started dreaming up recipes. Crumble nearly won, but I figured a portable, freezable snack would probably be a better option.  The initial plan was granola bars, these turned out more like flapjacks, but I'm not mad. Now I know one of the key ingredients is bircher mix, but you could sub any museli made up of just oats and fruit, or even just sub for plain old oats, then add your own flavourings.

ingredients (makes 9)
100g + 25g chopped dates 
150g + 50g raisins
2 flax eggs (2 tbsp ground flaxseed mixed with 4 tbsp water)
175g apple + cinnamon muesli (can sub for any desired flavour)
25g rolled oats
25 quick porridge oats
2 tbsp coconut oil
25g roughly chopped almonds
2 tbsp chia seeds

hints
Pour 100g dates and 150g raisins into a pan, and add about 2 cm of water – you want to slightly rehydrate them so leave to sit for 15-20 minutes
Slowly heat the mix on a medium to low heat (you made need to add splashes of water) until you get a relatively thick paste. It should be thin enough so that it will still fall of the spoon from a height, but thick enough to hold the bars together. Set aside to cool
Make your flax egg and leave to form a gel like consistency
Add your museli, rolled oats and porridge oats to a large bowl and mix through the flax eggs, date + raisin mix and coconut oil. Stir to combine. The mix should be quite sticky. Finally stir through the almonds, chia seeds and the remaining raisins and dates
Add to a baking tin lined with baking paper and bake for 20 minutes at 170c (keep an eye as they can brown quickly)
Leave to cool, slice and enjoy!

ps. These keep well in the freezer after baked 


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