Flapjacks. There is no getting around the fact that I LOVE them. I’m not talking the treacle, syrup, butter version – that’s a bit too much for my tummy and my palate. The type I like is the not too sweet, fruity, oaty, chewy type. So I am constantly on the look out for new ways to reinvent my flapjacks. I’ve been playing around using yoghurt in a few muffin recipes, which led to my wondering what it would be like in a flapjack. It turns out that it’s pretty amazing, leading to a moist, delicious flapjack that takes no time to make and no time to eat if you aren’t careful!
The bonus with this is there is no added fat or sugar. WIN WIN.
- 100g dried apricots
- dash water
- 200g oats
- 1 ripe banana
- 50ml natural yoghurt
- Blend the apricots with the water in a food processor to a paste/puree.
- Mix with the oats, mashed banana and yoghurt.
- Place into a lined, greased baking tray.
- Bake at Gas Mark 5 for 15-20 minutes.
- Slice whilst warm and store in an airtight tin will keep for 3 days.