BeedyG

Cinnamon Flapjacks

These flapjacks are wheat and dairy free and probably have a low G.I. and all that other stuff, more importantly they taste great with a soft texture (bit sticky though).

Makes enough for a tray of soft chewy flapjacks, cut them however you prefer.

250g Dried Pitted Dates
2 Large cooking Apples
Thumb of ginger, finely chopped
3 tsps cinnamon
200g Jumbo Oats
2 Handfuls of Pumkin Seeds
2 Handfuls of Sunflower Seeds
2 Handfuls of Sultanas

1. Chop the dates, place in a saucepan and barely cover with cold water.
2. Heat gently stirring occaisonally, don’t let them boil, until you have a chunky syrup (takes around 15 minutes)
3. When the syrup is nearly ready add the ginger and seeds.
4. Grate the apples and add immediately to the syrup so they don’t brown. Turn down the heat to minimum.
5. Add the cinnamon and oats and stir thoroughly to make sure they are coated.
6. Add the sultanas.
7. Spread the mixture onto a baking tray and cook in a pre-heated oven at 180C for 20-25 minutes or until the oats have gone golden.
8. Mark your pieces out on the tray and let the flapjacks cool slowly.
9. Enjoy – they keep for roughly a week in the fridge.