Cherry Bakewell Flapjacks…


Some recommended items from our kitchen for making our flapjacks…

  • Small baking tray ideal for all our flapjack recipes.
  • Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
  • Silicone whisks in varying sizes, much prefer silicone to metal as it rusts.
  • Cheese grater with varying graters, we use the small grater for our flapjacks so the carrot is nice and fine.
  • Mixing bowls are always wanted in this household and these stackable ones save so much space in our cupboards.

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Cherry Bakewell Flapjacks


  • 45g Jordan’s no sugar muesli – HexB or 7.5 syns
  • 2 teaspoons sweetener
  • 1 teaspoon almond extract
  • 1 small egg
  • Small finely grated carrot (Optional, it helps bulk the mixture plus adds speed)
  • 1 tablespoon Cherry conserve – 2 syns (Check your own brands syn values as they vary) or no added sugar cherry jam – 1.5 syns
  1. Preheat oven to 180Β°C and line a baking tray with grease-proof paper.
  2. Mix together the almond, sweetener, carrot and muesli in a bowl.
  3. Whisk the egg and gradually add the egg to the muesli mixture a little at a time mixing as you go. You only need enough to bind the mixture together.
  4. Line a baking tray with baking paper and spoon half the mixture into the tray packing it down nice and tight.
  5. Spoon the cherry conserve over the top, leaving a little gap from the edges to prevent too much leakage.
  6. Spoon the remaining muesli mixture over the top and pack down tight, try not to squeeze the conserve out like I did… oops.
  7. Bake in the oven for 15-20 minutes until golden.
  8. Can enjoy hot, warm or cold. All are as equally as nice.