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What to Make Today: Cherry & Almond Flapjacks

Raw Chunky Cherry & Almond Flapjacks

Flapjacks, once you’ve worked them out, are easy and you can make them with whatever you fancy. Here’s the old tried-and-trusted cherry and almond version, which is a nice treat to put in your lunchbox or have with a cup of fruit tea.

Prep time: 20 minutes

Makes 12

Ingredients
3 tbsp vegetable oil, plus extra for greasing
100g pitted dates
100g soft dried apricots
30g flaked almonds
2 small ripe bananas
1 small apple, peeled and cubed
100g runny honey
200g rolled oats
150g pinhead oats or oatmeal
½ tsp salt
½ tsp almond extract
50g dried cherries
60g whole almonds

Method
Lightly grease a 20cm square tin with oil and line with baking parchment.

Place the dates, apricots, bananas, apple, honey and oil in a food processor and blitz everything to a smooth paste with 1 tbsp of water.

In a large bowl, combine both the oats with the paste, salt and almond extract. Stir through the cherries and half the whole almonds. Spoon into the baking tin and smooth over, then sprinkle over the remaining whole and flaked almonds and leave to set in the fridge for at least 1 hour. Once chilled, slice into 12 squares. This will keep in the fridge for up to 2 days.

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Extracted from Proper Healthy Food by Nick Knowles (BBC Books, €17.99).

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