Raspberry & Chia Seed Flapjacks

September 21, 2018

Despite being an (almost) Dietitian, I am nothing but an advocate for keeping those slightly naughty treats in your life. There’s nothing more satisfying however, than baking a treat yourself. It’s like magic. Simply, often boring ingredients can be combined into a treat of joy to share with family and friends, or simply sit and munch your way through. If you have a good basic supply of store cupboard ingredients, it’s also cheaper too!

I love flapjacks. They’re such a sweet treat but despite that, they also have a little bit of goodness in too. Oats are a great source of fibre and depending on the brand, are suitable for coeliacs who follow a gluten free diet! There are many many healthy alternatives for flapjacks (which I’ll share much more of my recipes in the future), but honestly, sometimes you can’t beat that buttery, sugary delight.

What you will need:

– 250g oats (GF oats will be needed if your GF)

– 125g unsalted butter

– 125g light brown sugar

– 2tbsps honey

– 2tbsps chia seeds

– 100g frozen raspberries

How the magic happens:

– Mix the butter and sugar together with a wooden spoon to form a creamy paste. If the butter is too hard to mix, simply place the (non metal) bowl in the microwave for 15 seconds.

– Add in the honey and mix well.

– Add in the oats gradually and mix in to the butter paste. It may seem very dry at first but don’t worry!! Give it time and keep with it – it’ll soon form that perfect flapjack consistency.

– Add in the raspberries and chia seeds and mix well.

– Line a square tin (with greaseproof or foil if not available!) and pour in the flapjack mixture. Press down well – you want it to be lovely and compact, otherwise the flapjacks will crumble apart when served.

– Bake in the oven at 200c (gas mark 6) for 15-20 minutes or until the top looks lovely and caramel brown.

– When cooked, leave to cool until cooked so the flapjacks can set. Then serve into as many portions as you feel apt!

Happy munching!! X

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