These fruity flapjacks are homework ‘fuel’ for the whole family.
We are now in our second full week back at school and the carefree summer holidays are a bit of a distant memory. After school, homework is order of the day – spellings, maths, reading, times tables with two weary children, plus a keen two year old eager to join the fray. It is not just the children that need a pick-me-up snack…I need it!
These chewy, fruit flapjacks hit the spot. (Indeed, even my husband has commented that I need to stop making these – I have made three batches – as they taste too good).
To be honest, I have never been a huge flapjack fan. They can so easily be dry, too hard, too greasy or just too sickly sweet. I think these have the potential to convert any flapjack cynic.
Yes, slightly more labour intensive as the fresh fruit is layered between two layers of flapjack, they are still quick and easy to make. So what makes these special? They are light, chewy, a little moist as a result of the fresh fruit content yet have a ‘crunch’ thanks to the addition of rice and buckwheat porridge flakes, in addition to the regular oats. I have used unrefined brown sugar and either, agave or golden syrup. Use whichever you have in the cupboard. I have also added a little salt to give that lovely salty/sweet aftertaste.
- 150g blackberries, rinsed
- 50g caster sugar
- 180g unsalted butter
- 175g Demerara sugar
- 275g porridge oats
- 100g buckwheat and rice porridge (you can use rice flakes, buckwheat flakes, or a combination)
- 1/2 teaspoon course sea salt, ground
- 2 tablespoons water
- 150ml agave syrup or golden syrup
- 100g Bramley apple, peeled and grated (approximately half a large apple)
- Place the blackberries and caster sugar in a small saucepan and put over a gentle heat. Allow the berries to soften slightly and a syrup to form. Remove from heat and set aside.
- Preheat the oven to 170 degrees C, or Gas Mark 3. Prepare a 20cm square tin by lining with baking parchment.
- Put the butter, Demerara sugar, oats, porridge flakes, salt, water and syrup of your choice into a large heavy based saucepan and heat gently. Allow the butter to melt and the sugar to dissolve and mix thoroughly until well combined. Remove from the heat.
- Spoon just over half of the mixture into the prepared tin. Spread evenly with the back of a spoon, or fork, and push the mixture into the edges and corners, ensuring the mixture is level throughout the tin. With a slotted spoon, place the blackberries onto the mixture and distribute throughout. Grate the apple directly over the blackberries. Add the remaining flapjack mixture and distribute evenly, again pushing the mixture into the tin with the back of a spoon.
- Bake for approximately 30 minutes until the top of the flapjack is a rich, golden colour. Allow to cool completely in the tin. Remove from the tin and with a sharp knife, cut into portions.
- Store in an airtight container.
Source: The Contented Baker