Simply Flapjack! Sweet Date & Ginger

Simply Flapjack!

Sweet Date & Ginger

Photography by Ctrlaltdelete design Solutions. copyright 2017, all rights reserved.

When it comes to sweet baked goods, I think it’s fair to say that the Flapjack is a favourite of the majority; I know it certainly is mine, and you know what I love most about it? It’s just so versatile and a slightly healthier option too what with the slow release of energy that the oats provide, (but let us ignore the amount of sugar and butter in it-although my version is dairy-free with unrefined sugars so it’s not too bad…). Pimp it up with spices, add crunch with nutritious nuts and Omega 3 loaded seeds, raw cacao chips, dried fruits, citrus zests and much much more!

Soft, aromatic and chewy with a kick of caramel flavour for extra yumminess, I have opted for a simple Date and Ginger version-a real classic combo!

What Will I Need?

Measuring Scales

Measuring Spoons

1 x Large Cooking Pan

1 x Wooden Spoon

Baking parchment (NOT Greaseproof)

8 Inch Round OR Square Cake Tin

Pallet knife OR Dessert Spoon

Wire Cooling Rack (if you have one)

Ingredients

180g Soya OR Sunflower Butter

6 Tbsp. Date Syrup

3 Tbsp. Golden Caster Sugar

100g Chopped Dates

2 Tbsp. Crystallised Ginger finely chopped

1 Tsp. Ground Cinnamon

½ Tsp. Mixed Spice

Generous Pinch Pink Himalayan Slt OR Sea Salt

300g Rolled Oats

Method

Makes 16 Slices

Preheat the oven to 160 degrees (180 degrees if gas).

Line your cake tin with baking paper then set aside. 

1. Place the Soya OR Sunflower Butter, Date Syrup and sugar into a large cooking pan over a low heat and allow to completely melt, stirring occasionally until you have a beautiful golden liquid.
2. Add the remainder of the ingredients and mix well until all of the oats are evenly coated in the butter syrup mixture and the Dates and Ginger well distributed.
3. Scrape the caramely oaty mixture into your prepared cake tin and with the back of a spoon OR Pallet knife, level out the surface ensuring the Flapjack mixture is even and well packed in the tin. Let bake for about 20 minutes OR until the edges are golden with a strong caramel aroma.
4. Allow the Flapjack to cool for 20 minutes before turning out of the tin, then place on a wire cooling rack to cool completely. Slice and enjoy!

Tip! For a Gluten-free version, simply use Gluten-free Oats. 

Serving Suggestions

Simply delicious with your favourite brew (Earl Grey for me please!).

These Flapjacks also make the perfect mid-morning snack whether at school, work OR at home OR even a yummy addition to an afternoon tea if you like something a little different.