Rhubarb Flapjacks Recipes
RHUBARB FLAPJACKS
These rhubarb flapjacks are a perfect way to make the most of the short rhubarb season. Moist and slightly chewy, they are a delicious healthy treat. They are gluten free, low in added sugar, and easily adapted to vegan.
Provided by Wendy
Categories Healthy treat or dessert
Number Of Ingredients 8
Steps:
- Wash and chop the rhubarb into 1.5 cm pieces. Add to a pan along with 1 tsp of the cinnamon, plus the ginger and water. Cover and simmer very gently over a low heat for 10 minutes. The rhubarb should be soft but still retain some shape. Stir in 2 tsp of the honey and leave to cool.
- Grease and line a 19x10cm tin. Preheat the oven to 180 degrees (160 fan)
- Place 100 g of oats, plus the apple puree, olive oil, remaining ½ tsp of cinnamon and remaining honey in a bowl and stir until well mixed. Place ⅔ of the mixture into the prepared tin, and smooth down. Bake for 10 minutes.
- Meanwhile, add the rest of the oats to the remaining ⅓ of the mixture and stir. Squish some of the mixture into clumps with the back of the spoon.
- Remove the flapjack base from the oven. Spread the cooled rhubarb mixture over the top of the base. Add the remaining crumble mixture, leaving the clumps for texture. Bake for 20 minutes until lightly golden.
- Carefully remove from the tin when cool enough to handle and allow the rhubarb crumble bars to get completely cold on a wire rack. Cut into 6 slices.
Nutrition Facts : Calories 150 kcal, ServingSize 1 serving
VEGAN FLAPJACKS
Choose your favourite nuts and dried fruits in this versatile dairy-free flapjack recipe, or change it up each time you make them - be adventurous!
Provided by Anna Glover
Categories Afternoon tea
Time 50m
Number Of Ingredients 6
Steps:
- Heat the oven to 160C/140C fan/gas 4 and line a 20cm square baking tin with baking parchment.
- Melt the dairy-free spread, sugar and syrup in a saucepan over a medium heat. Remove from the heat and tip in the oats, chopped nuts and dried fruit. Transfer to the tin, packing the mix in with the back of a spoon.
- Bake for 30 - 35 mins until lightly golden and crisp around the edges. Leave to cool in the tin before slicing into squares. Keep in an airtight container for up to three days.
Nutrition Facts : Calories 177 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 14 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
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