I've made three batches of flapjack since we started school, with three pack lunches to sort out each day it doesn’t last long. Luckily it's really quick to put together. I often pop it in the oven to bake alongside dinner. I used up a handful of berries and some almost alcoholic grapes that were at the back of the fridge in this one. You really can put all sorts in flapjack.
Flapjack Recipe
Ingredients
150g butter, plus extra to grease (or vegan substitute)
25-30g Rapadura, coconut or other sugar
60g rice malt, honey or golden syrup (about 3 tablespoons)
125g jumbo rolled oats
100g rolled/porridge oats
Extras chose from:
Fresh fruit: blueberries, grated/cubed apple, blackberries, strawberries etc
Dried fruit: raisins, cranberries, chopped figs etc
Seeds: hemp, sunflower, pumpkin seeds etc whole or ground
Chopped nuts: (not for school lunches if a nut free school) almonds walnuts etc
Spices: cinnamon, ginger, allspice, cardamon
Zest: orange, lemon, lime
Essence: vanilla, almond, orange
Protein powder (for older children)
Method
Grease a baking tray and preheat oven (180°C)
In a pan, gently melt the butter and take off the heat
Add the sugar and syrup and mix well
Add the oats and any other ingredients to the same pan. If using fruit gently fold in at the end
Press into the prepared baking tray
Bake for 25-30 mins
Score when warm to make it easier to cut
Adapted from Felicity Cloake: How to cook perfect flapjacks
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