I love flapjacks all melty and oaty – perfect Autumn snacks. When it comes to babies I prefer to leave out the butter, sugar and golden syrup and create something fruity instead.
I call this recipe a no added sugar flapjack. That’s not to say they are sugar free but that I’m only using the sweetness of the fruit and fruit juice rather than adding refined sugar. They are a little softer than regular flapjacks and keep for around three to four days in an air-tight container (up to five in the fridge).
At this time of year I scout round the village for gatepost boxes offering surplus and windfall apples and have even been known to make detours past wild apple trees. It makes me happy to be using fruit which would otherwise go to waste. When I was recently sent some apple juice to try I knew I was going to reserve a little for these yummies.
Cinnamon and Apple Sauce Flapjacks
300g apples (around 5 – 6 small apples, 2 – 3 large) peeled, cored and diced
300ml apple juice
1 tsp ground cinnamon
175g rolled oats
Butter or oil to grease the baking tin (around 20 x 20cm or thereabouts)
Preheat oven to 180°C
- Put the apples, apple juice and cinnamon in a pan on the stove and simmer gently for 15 minutes. Give it a little stir every now and then to help the fruit break down and be prepared for your house to smell heavenly.
- Once the apple sauce is looking apple saucy give it a final smush to break down any big lumps. Transfer it to a bowl and mix the oats through.
- Press the mixture into a greased tin.
- Bake in the oven for 25 minutes.
- Cool for 5 – 10 minutes in the tin then turn out onto a rack to cool completely before cutting into your preferred serving size.
- At the oat stirring stage add a handful of dried fruit or nuts (assuming you have no reason to be concerned about nut allergies).