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Healthier Flapjacks with Honey and Dry Pomegranate Seeds

By: Ramona Cuisine from ramonascuisine.com
Updated May 20, 2019
Healthier Flapjacks with Honey and Dry Pomegranate Seeds
Healthier Flapjacks with Honey and Dry Pomegranate Seeds

"I know that healthier flapjacks may sound a little unreal to you- what is a healthier flapjack, is there such a thing? Well, yes they do normally contain tonnes of butter, loads of sugar, ingredients that aren’t the best for you. These flapjacks are’t anything like that, they are packed with goodness, ideal energy boosters especially for kids who always walk out of school really hungry, us coming out of the gym feeling like we could eat a horse right there and then."

Notes* There are plenty of variations you could play with when it comes to flapjacks, you can use syrup and sugar, raisins, lemon or orange rind (or both), you can use muesli instead of oats, dry cherries or even glace cherries ( if you like them -I personally don’t but I know a lot of people do), instead of cranberries, and then go nuts or coconuts with loads of chopped walnuts, almonds, macadamia, cashew, hazelnuts or any seeds even ground flaxseed which has to be one of my favourite. There is no right nor wrong when it comes to flapjacks, agree? It really depends on individual taste and what is your sweet tooth threshold. Simply throw in all the flapjack related ingredients you love mix and match those exactly as you wish. Other bits that you could add can also be sultanas and chocolate drops or chips (mmm yumm).

Serves16

Preparation Time15 min

Chilling Time10 min

Cooking Time15 min

Ingredients

  • 220 g jumbo rolled oats organic
  • 170 g rye flakes organic
  • 180 g honey *
  • 100 g apple finely chopped
  • 50 g desiccated coconut
  • 45 g dry cranberries chopped
  • 50 g pecan or walnuts toasted and chopped
  • 70 g coconut oil plus extra to grease the oven dish
  • 40 g sunflower seeds
  • 100 g pomegranate seeds

Instruction

  1. Preheat the oven at 180C/fan or 200C/350F/Gas mark 4.

  2. Place all the dry/solid ingredients (jumbo rolled oats, rye flakes, desiccated coconut, dry cranberries, toasted nuts, coconut oil (if solid), sunflower seeds salt and turmeric powder if you chose to add it) in a food processor . Give it a few pulses until well mixed.

  3. Add the honey, the coconut oil (if liquid) and pulse a few more times until it has reached the desired texture/grain size.* I personally like the grains to be slightly bigger for extra chewiness.

  4. Lightly grease an approximately 27x27cm (11x11”) * oven proof dish and spoon in the flapjack mixture. With the back of a strong spoon, press and flatten the mixture uniformly. Use something more squarish like a knife for the corners to press the mixture down nicely.

  5. At his point you may also want to score it into 16, 20 or 25 squares or rectangles, however big or whatever shape you may like your flapjacks to be/look like.

  6. Place in the oven and bake for approximately 15-17 min until golden brown. Edges will get browner quick so lower temperature if this happens too quick - the whole idea is to dry this slightly not to brown it. When ready, take out of the oven and allow to cool completely before serving.

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