baking

Apricot and almond flapjacks

My recipe for apricot and almond flapjacks.

They are moist in the middle and taste delicious. I’ve used gluten-free oats.

Makes 16 flapjacks.

Apricot and almond flapjacks using gluten-free oats

Ingredients

  • 440g gluten-free oats
  • 290g butter
  • 160g golden caster sugar. Keep 40g for cooking the apricots in the saucepan.
  • 420g fresh apricots
  • 2.5 tbsp lemon juice
  • 1 tsp ground cinnamon
  • 0.75 tsp fine salt
  • 130g golden syrup (about 5.5 level tbsp)
  • 80g chopped almonds.

Method

  1. Place the oats, 120g sugar, cinnamon and salt in a large mixing bowl and mix the ingredients. Set aside.
  2. Roughly chop the fresh apricots and place in a saucepan with 40g of the sugar and the lemon juice. Over a low-to-medium heat, cook and regularly stir the ingredients until it has reduced. I do not cook the mixture until the apricots are a mush, as you want some form to the apricots in the finished flapjack. Let the apricot mixture cool for 10 mins.
  3. Cut the butter into small blocks and place in a saucepan with the syrup. Melt the ingredients on a low heat, stirring occasionally, taking care not to burn the mixture.
  4. Make a well in the centre of the oats / sugar / cinnamon / salt mixture, then gradually stir in the butter / syrup mixture. The resulting mixture should be a mouldable one.
  5. With this recipe, you are trying to place layers in the baking dish in three stages: (i) half of the oat mixture; then (ii) all of apricot mixture; then (iii) the remaining half of the oat mixture.
  6. For the first layer, transfer half of the oat mixture to a lined (or greased) baking dish. I use a 20cm x 20cm x 5.5cm glass baking dish lined with baking paper. Spread evenly into the baking dish and compact, especially at the edges and corners. Regularly dip a metal (dessert) spoon into a cup of cold water, compacting, smoothing and levelling the top of the mixture. This gives compact and even flapjacks that don’t fall apart once baked.
  7. For the second layer, transfer the apricot mixture to the baking dish and spread evenly over the first layer of the oat mixture.
  8. For the third layer, add the remaining oat mixture, spread evenly and compact as before.
  9. Bake at 170 deg C fan for 40 mins until the top is golden brown. Test with a skewer to ensure they are baked.
  10. Once baked, place the baking dish on a wire rack to cool. Immediately and lightly mark out the portions on the surface of the flapjacks with a sharp knife. After a further 30 mins, using a sharp knife, cut the flapjacks into portions using the marks previously made. Using this method makes it easier to cut the flapjacks without them falling apart.
  11. Remove flapjacks from the baking dish and place on a wire rack to cool. If you’ve used a baking liner or baking paper, simply lift out the flapjacks by grabbing the baking liner/paper, then separate the flapjacks and place on a wire rack to cool completely.

Nutrition (per flapjack)

  • 16 flapjacks, 347 calories per flapjack
  • fat 19.4g (9.5g saturated)
  • carbs 37.0g
  • sugar 19.6g
  • protein 4.8g
  • fibre 4.0g
  • salt 0.1g.

Mixing the apricots, sugar and lemon juice in a saucepan
Melting the butter and golden syrup in a saucepan

Twitter: https://twitter.com/petesbaking

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