8 Jul 2013

Pecan, Date, Honey and Raisin Flapjacks

Flapjacks have stopped me from ending up with no friends on many an occasion.  I have a bad habit of letting myself get over hungry (or more correctly 'hangry') and I get very short with people and more often than not just end up blubbing.  Flapjacks are my go-to food of choice in this situation as they are great for a boost of energy and you don't get a huge sugar crash later on.  It's also really good that most supermarkets here in the UK stock individually packed gluten-free flapjacks now.

This flapjack recipe is fudgier, gooier and chewier than your average flapjack.  All of these things can't be a bad thing!

I am aware that in the US flapjacks is another word for pancake.  Another thing I have found out (in my few minutes of research) is that golden syrup is really uncommon in the US, although please correct me if I'm wrong.  However, the North Americans amongst us will be pleased to know that this recipe calls for honey instead of golden syrup.  I much prefer honey, but you know, if you don't you can always use golden syrup.

What you will need:

200g unsalted butter
200g dark muscovado sugar
200g clear honey
100g pecan halves, roughly broken into smaller pieces
400g gluten-free porridge oats
6 medjool dates, stones removed and roughly chopped
100g jumbo raisins
2 tsp allspice

Preheat the oven to 200ºC.  Grease and base-line a 33cm x 24cm pan and set aside.

In a medium heavy-bottomed pan, gently melt the butter.  Add the sugar and honey and stir until the sugar is completely dissolved.  Remove from the heat and then pour into a large mixing bowl (I used a silicone spatula to scrape the sides).

To the sugar mixture, add the oats, pecans, dates, raisins and allspice.  Throughly fold and stir the mixture to make sure that all of the ingredients are completely coated with the sugar, honey and butter.

Transfer the mixture to the prepared tin and evenly spread it out, smoothing the top.  Place into the hot oven for about 20 minutes, or until the top has turned golden brown.  Remove from the oven and leave to cool.  To make it easier to cut into portions, I like to slice it in the pan when it is still slightly warm and then leave it to cool fully.

Now this is going to seem a little radical, but I'm starting to think that I actually prefer this recipe to chocolate flapjacks.  Crazy I know.  It must be blumming special for me to prefer something over chocolate.

Have a great day!



  1. mmm SCRUMMY!

    Your photography is incredible ! I wish I had your eye for it. I'm still such a beginner!

    Will definitely try these out (minus the nuts, I have allergies! :) )

    Betty x

    The Betty Stamp

    1. Thank you so much, that means a lot. It is all about perseverance really, I have taken some pretty bad pictures too haha! I'd love to know if you do make them x


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