In a flap

Over the last few months, an endless stream of chocolate digestives have found their way to our apartment and have been subsequently devoured. This daily biscuit habit (usually actually daily biscuits!) is one that we are trying to put an end to, but I’m still partial to a little evening treat.

Ultimately I’d love to be one of those people who doesn’t crave a sugar kick in the evenings, but that feels a long way off. For now, I’m aiming to adjust the treats to slightly healthier ones, such as my current treat of choice – apple flapjacks.

Now given the sugar and butter involved, I’m fully aware that these are still very much treats, but I feel a little bit better eating something that I’ve made from scratch rather than taken from a packet.

A philosophy I agree with is, where possible, eat whatever you want once you make it yourself.

The logic is two-fold. Firstly, you’ll hopefully cut out a few unpronounceable additives and processed nasties. Secondly, if you really want cake, making it will quickly make you realise what it contains and, in my experience, gradually lead to healthier choices.

Apple flapjacks

Apple flapjacks

My apple flapjacks are adapted from this recipe. I reduced the sugar content, swapping the 175g of golden syrup for about 100g of honey, added an extra apple and didn’t bother peeling the apples. I also added some grated coconut, some raisins and some cinnamon. So my adapted recipe looked more like this:

  • 250g butter
  • 200g caster sugar
  • 100g honey
  • 425g porridge oats
  • 3 small apples, grated
  • couple of tbsp of coconut
  • handful of raisins
  • sprinkle of cinnamon

Melt the butter, sugar and honey in a pot. Take off the heat and stir in the other ingredients. Put the mix into a baking dish, pat it down and bake for about 25 mins at 180 degrees. It will still be quite crumbly when it comes out of the oven, but will firm up as it cools. Serve in chunks.

These are nice as a treat, and work well either cold or warm (the latter tasting like an apple crumble alternative). To really make it, try it warm with some salted caramel ice-cream.


One thought on “In a flap

  1. Gabi says:

    I agree completely, home made stuff isn’t fattening? surely not 🙂
    For all of us reared on home made appletart, chocolate cake and lemon drizzle cake, I salute you!


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