Flapjacks

(my childhood favourite!)

15 weeks since first lockdown and we are now on school holidays. Yay! Many NSW residents are on the move and holidaying around the state, taking in new places and recharging the batteries on road trips, whether they be to mountain, snow, beach or field! School holidays are great times to get the children involved in baking activities. This recipe is one I have used many times with my own children (with a little supervision, especially for the melting!). It also takes me back to my own first baking experiences in the UK with my Mum, who is a baker supreme!

Benefits of this recipe:

Butter (not margarine) - butter is made from churning milk or cream. It is much less processed than margarine! Butter’s high fat content gives baked goods their texture. It is all about balance! Margarine may be lower in saturated fat, but it contains harmful trans fats and additives that the body finds it hard to metabolise.

Rapadura sugar - not as heavily processed as white sugar. It is made by evaporating the water from cane juice, thus retaining the molasses and high mineral content (vitamin C, iron and magnesium). It has a natural caramel taste and grainy texture and is low GI.

Raw honey – not heat treated, this honey retains all of its wonderous nutrients, as nature intended! Raw honey is antibacterial, antifungal and full of phytonutrients (antioxidants) which boost the immune system.

Organic oats - are high in soluble fibre (beta glucan) and are known for their cholesterol lowering properties and support for heart health. Full of nutrients – manganese, phosphorous, copper, B vitamins, iron, magnesium, selenium and zinc. Oats are a low gluten wholegrain great at balancing blood sugar levels.

Dark chocolate - packed full of nutrients – antioxidants, potassium, calcium, copper and magnesium. It is a super food with anti-inflammatory properties. It improves brain function, helps with stress, lowers blood pressure and tastes amazing!

Ingredients: (makes 12)

225g butter (organic, unsalted)

75g rapadura sugar

2 tbsp raw organic honey

350g rolled oats (organic)

100g dark choclate (organic, minimum 70% cocoa solids)

Optional: 50g chopped raw nuts + 100g organic sultanas/raisins/currants [for fruit and nut flapjacks]

Method:

1. Pre-heat the oven to 180C. Grease and line a 28x18cm baking tin.

2. Put the butter, sugar and honey in a pan over a low heat. Stir the ingredients together until the butter has melted and the sugar has dissolved.

3. Take the pan off the heat and stir in the oats, mixing well. [If you are making fruit and nut flapjacks, stir these ingredients in as well.]

4. Spread the mixture into the tin and press down well with the back of a spoon.

5. Bake the flapjacks for 20-25 minutes. Take care not to overcook them or they will taste too dry.

6. Carefully cut the mixture into 12 pieces and leave them in the tin to cool completely.

7. Melt the chocolate in a heatproof bowl over a pan of simmering water.

8. Take the bowl off the pan. Dip the ends of the cooled flapjacks into the melted chocolate and leave them to set on a wire rack.

9. Store in an air tight container for up to a week.