Tag: Flapjacks

Red Velvet Flapjacks…

Red Velvet Flapjacks

INGREDIENTS:

  • 45g Jordan’s no sugar muesli
  • 2 teaspoons TRKG red velvet syrup (See here for info on these syrups)
  • Small finely grated carrot or apple
  • 1 small egg
  • 1 teaspoon Morrisons cocoa powder
  • 1 tablespoon white chocolate spread

METHOD:

  1. Preheat oven to 180°C and line a baking tray with grease-proof paper.
  2. Mix together the carrot/apple, cocoa powder, syrup 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 chocolate spread 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 gently making sure the edges are well sealed.
  7. Bake in the oven for 15-20 minutes until golden.
  8. Either enjoy fresh from the oven or allow to cool and set in the fridge.

Hickmans Slim Kitchen

Mint Chocolate Flapjacks…

Mint Chocolate Flapjacks

INGREDIENTS:

  • 45g Jordans no added sugar Muesli
  • 1 beaten egg
  • 2 teaspoons granulated sweetener
  • Finely grated small carrot or apple
  • 1 tablespoon Sweet Freedom mint choc shot

METHOD:

  1. Preheat oven to 180°C and line a baking tray with grease-proof paper.
  2. Mix the dry ingredients together.
  3. Add the carrot/apple and choc shot and mix well.
  4. Add the egg a little at a time and just enough to bind it all together.
  5. Allow the mix to sit for a few minutes so the muesli soaks up some of the moisture from the egg.
  6. Spread out on the baking tray about an inch thick.
  7. Bake in the oven for 15 – 20 minutes
  8. Either enjoy fresh from the oven or allow to cool and set in the fridge to harden.

Hickmans Slim Kitchen

Hot Cross Bun Flapjacks…

Hot Cross Bun Flapjacks

INGREDIENTS:

  • 45g Jordans no added sugar Muesli
  • 1 beaten egg
  • 2 teaspoons granulated sweetener
  • Finely grated small carrot or apple
  • ½ teaspoon ground mixed spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground all spice
  • ½ teaspoon orange extract
  • 7g raisins
  • 7g mixed peel
  • 2 glace cherries, quartered

METHOD:

  1. Preheat oven to 180°C and line a baking tray with grease-proof paper.
  2. Mix the dry ingredients together.
  3. Add the carrot/apple mixed peel, raisins, cherries and stir.
  4. Add the orange extract and mix thoroughly.
  5. Add the egg a little at a time and just enough to bind it all together.
  6. Allow the mix to sit for a few minutes so the muesli soaks up some of the moisture from the egg.
  7. Spread out on the baking tray about an inch thick.
  8. Bake in the oven for 15 – 20 minutes.
  9. Either enjoy fresh from the oven or allow to cool and set in the fridge to harden.

NOTES:

  • I made up a tiny amount of icing sugar with 1 teaspoon icing sugar mixed with lemon juice to make a runny icing and made a cross on the top once they were cool to give the “cross” on the top. This is an optional step and isn’t needed if you don’t want it.

Hickmans Slim Kitchen

Tutti Fruitti Flapjacks…

Tutti Fruitti Flapjacks

INGREDIENTS:

  • 45g Jordan’s no sugar muesli
  • 2 teaspoons sweetener
  • 1 teaspoon vanilla extract
  • Small finely grated carrot or apple
  • 1 small egg
  • 1 tablespoon mixed fruit jam
  • 5g Tutti Fruitti cake decorating pieces

METHOD:

  1. Preheat oven to 180°C and line a baking tray with grease-proof paper.
  2. Mix together the vanilla, sweetener, carrot/apple 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 jam 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 gently making sure the edges are well sealed.
  7. Sprinkle over the tutti fruitti pieces and gently press in so they don’t fall off.
  8. Bake in the oven for 15-20 minutes until golden.
  9. Either enjoy fresh from the oven or allow to cool and set in the fridge.

Hickmans Slim Kitchen

Plum & Almond Flapjacks…

Plum & Almond Flapjacks

INGREDIENTS:

  • 45g Jordan’s no sugar muesli
  • 2 teaspoons sweetener
  • 1 teaspoon almond extract
  • Small finely grated carrot or apple
  • 1 small egg
  • Small plum, sliced
  • 3g flaked almonds

METHOD:

  1. Preheat oven to 180°C fan and line a baking tray with grease-proof paper.
  2. Mix together the almond extract, sweetener, carrot/apple 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. Lay the plum slices 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 gently making sure the edges are well sealed.
  7. Sprinkle over the flaked almonds.
  8. Bake in the oven for 15-20 minutes until golden.
  9. Either enjoy fresh from the oven or allow to cool and set in the fridge.

Hickmans Slim Kitchen

Peanut Butter Flapjacks…

Peanut Butter Flapjacks

INGREDIENTS:

  • 45g Jordan’s no sugar muesli
  • 2 teaspoons sweetener
  • 1 teaspoon almond extract
  • Small finely grated carrot or apple
  • 1 small egg
  • 1 tablespoon reduced fat peanut butter

METHOD:

  1. Preheat oven to 180°C and line a baking tray with grease-proof paper.
  2. Mix together the almond extract, sweetener, carrot/apple 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 peanut butter 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.
  7. Bake in the oven for 15-20 minutes until golden.
  8. Either enjoy fresh from the oven or allow to cool and set in the fridge.

NOTES:

  • Picture shows a Halloween addition Shane did with Sweet Freedom chocolate syrup over the top and an apple spider. A fun addition for the kids or even big kids.

Hickmans Slim Kitchen
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