• Jennifer McDiarmid

Apple and fig flapjack


This is a combination of very health ingredients, high in fibre and complex carbohydrates. Works well for a lunch box, a 4 o’clock pick me up or even a dessert served with live natural yogurt.


Ingredients

900grms/2lbs cooking apples peeled and sliced 2 tblsps agave syrup Grated zest of 1 large lemon 200grms/8oz. Dried figs chopped

10fl oz light olive oil 100grms/4oz. Stevia or sugar alternative 10oz. Acacia honey (or manuka for its health benefits) 600grms/1b 6oz porridge oats 1 tsp cinnamon 4 tblsp protein powder 50grm/2oz walnut pieces finely chopped


Method

Line a deep swiss roll tin with greaseproof paper. Pre heat the oven gas5/elec160’C.


Put the apples and agave in a large pan with 1 tblsp of water and cook gently for about 10mins until the apples begin to soften and fall. Add the lemon zest and figs and cook for a further 10mins till the mixture is quite dry and pulpy. Leave to cool.


In another pan put the oil, sugar and honey and heat gently till the sugar has dissolved. Do not boil the mixture.


When ready stir in the oats, protein powder and cinnamon. Mix thoroughly.


Put half of the oat mixture in the bottom of the prepared tin and flatten with hands. (wet hands will stop mixture sticking to fingers).


Spread over apple mixture and top with remaining oat mixture. Flatten with hands. Sprinkle over the chopped walnuts


Bake for 30mins till golden.


Cool in tin. When cool lift out with paper onto the work surface and slice.

25 The Limes, South Cerney,

Cirencester, GL7 5RF

contact@jennifermcdiarmid.co.uk

  • White Facebook Icon
  • White Twitter Icon
  • White Instagram Icon

Tel: 07766015161

© Jennifer McDiarmid. Proudly created with Wix.com