Jacqueline Meldrum from Tinned Tomatoes stopped by to give us the perfect energy boost for those weekend walks along the seafront or getting lost in the woods.
Flapjacks are a great snack to take outdoors as they’re quick and easy to make, as well as being a healthier alternative to other sugar-filled nibbles. Jacqueline shares her delicious walnut, raisin and honey flapjack recipe below:
- 125g butter
- 5 tbsp honey
- 1 medium banana mashed until gooey
- 180g porridge oats
- 150g raisins
- 100g walnuts, broken into smaller pieces
- 8g chia seeds (optional)
- Heat the oven to 180c/160c fan/350f/gas mark 4
- Grease or line a brownie pan.
- Melt the butter.
- Mash a banana until it is squidgy and soft and add to the melted butter with the honey, then mix well.
- In a large bowl mix the oats, raisins, walnuts and seeds.
- Pour the wet ingredients into the dry ingredients and mix well.
- Pour the flapjack mixture into the brownie pan and press firmly until level.
- Bake for 30 minutes until golden. Take out near the end of cooking time and test with your finger, it should be slightly springy if you want a chewy flapjack. Leave it in longer if you want a crisper flapjack.
- Leave in the pan to cool.
Makes 16 flapjacks
Note 1: For dairy free or vegan flapacks, substitute the butter for dairy free spread and the honey for maple syrup.
Note 2: The brownie pan needs to be greased or lined for easy removal of the flapjacks. Jacqueline highly recommends foil-baked greaseproof paper, which moulds easily into the brownie pan and is hassle-free.