Fruity Flapjacks

Well, I've upped the fruit, and reduced the fat and sugar even further from the banana flapjack recipe. I think this could almost be a healthy recipe! 

Because of the high water content, these make a soft flapjack and require more cooking. Also, best not cooled in the tin, or the bottoms go soggy.

If I make these on Sunday, they are still fine right up to Friday's packed lunch (but these extra fruity ones didn't last that long!).

Makes 12

1 Large Banana (mashed)*

1 Apple (grated)

2 Apricots (chopped)

1 Cup Frozen Raspberries (crushed)

60g Dairy and Soya Free Spread

60g Golden Syrup, or Sugar
300g Oats

*Mini Monster wanted to make carrot and apricot ones last week. We used 1 very large grated carrot, 3 apricots, an apple and a bit of mixed spice.

Put the oats in a large bowl.

Weigh out the spread and syrup into another bowl and melt.

Prepare the fruit.

Add everything to the oats.

Mix well. 

Tip into a tin.

Spread out and flatten with the back of a spoon.

Bake for 30mins at 180ºC.

Remove from oven and cut into fingers with a sharp knife.

Return to the oven for another 10-20mins until coming away at the edges and beginning to brown.

At this stage, you can turn the oven off and leave in the tin in the oven to cool and dry out a little more (I often do this if making them late at night).

Otherwise, cool for 5 minute, then carefully remove from the tin, turn upside down on a cooling rack and return to the oven for a further 10 minutes (I think my bottom element is a bit dodgy at the moment, so yours may not need this step if they seem less soggy than the picture below).

Remove from oven and cool completely before storing in an airtight container.