Amyleigh. Winchester, England.
An archaeologist & RE specialist with an abundance of love for makeup, nature & architecture photography, comics, taxidermy & a good cuppa.
You might have seen me mention in my latest 365 Days post that Matt spontaneously decided to make flapjacks as some of our bananas were going bad and he didn't want them to go to waste. As it was spontaneous, I haven't got a lot of *going through the process* photos for you, but I do have the recipe and some photos which will undoubtedly make you hungry (just a trigger warning for you there).
The original recipe can be found on BBC Good Food and I will list it below too! Although this is the recipe, feel free to add and subtract ingredients as you see fit - Matt isn't one for sticking to a recipe in the kitchen and as we have the smallest kitchen on the planet (that's right, we have one solitary cupboard for everything) we try to add a lot into meals to free up storage space. He substituted the raisins for dried cranberries as let's face it, cranberries are so much better.
50g butter, plus a little extra for greasing
2 tbsp smooth peanut butter
3 tbsp honey or maple syrup
2 ripe bananas, mashed
1 apple, peeled and grated
250g rolled oats
85g apricots, chopped
100g raisins or cranberries
85g mixed seeds
Prep and Baking:
First, heat your oven to 160C (140C for fan assisted, gas mark 3 for gas) and whilst its warming up, pop all your dry ingredients into a large bowl and heat the butter, peanut butter, and honey/maple syrup in pan on the hob until they've melted. Add your mashed narnas, grated apple, and 100ml of hot water to the pan and mix until all the ingredients have combined.
Next simply pour the contents of the pan into your bowl of dry ingredients and mix until everything is coated. Then tip the mix into your greased baking tin/cake tin and pop them in the oven for 55 minutes. If like us you don't have a 20cm cake tin, just use a regular shallow baking tray but keep an eye on the baking time - as the flapjacks will be much thinner using a tray, they will take a lot less time to cook. We took ours out 20 minutes early of the recommended time before they began to brown too much!
The recipe should make 12 flapjacks, each one coming in at around 220 calories so they're a pretty good little treat that won't leave you feeling guilty. But of course if you're the chef and have made a slightly more messy, rustic version like Matt did, you're kind of entitled to the off-cuts you have to remove from the edges to make the flapjacks look more uniform... Chef's rights and all that...
Comment below if you give these easy flapjacks a go!