Everybody loves flapjacks, but instead of using the traditional butter, sugar and golden syrup, these ones are made with dates, peanut butter and maple syrup.
Ingredients
- 4 oz/½ cup (100 g) stoned (pitted) dates
- ¾ tsp bicarbonate of soda (baking soda)
- 5 oz/generous ½ cup (150 g) smooth peanut butter (no added sugar)
- 2 egg whites
- 4 fl oz/½ cup (120 ml) maple syrup
- 14 oz/4 cups (400 g) rolled oats
- 4 oz/1 cup (100 g) chopped hazelnuts
- 1 tsp ground cinnamon
- a few drops of vanilla extract
How to Make It
- Preheat the oven to 180°C/160°C fan/350°F/gas 4. Line a 30 x 20 cm (12 x 8 in) baking tin (pan) with parchment paper.
- Put the dates and bicarbonate of soda in a heatproof bowl and cover with boiling water. Leave to soak for 10 minutes or so until softened, then drain the dates, reserving the soaking water.
- Put the dates in a blender or food processor with the peanut butter, egg whites and maple syrup and blitz until smooth.
- Transfer the mixture to a bowl and add the oats, hazelnuts, cinnamon and vanilla extract. Stir until well combined and sticky. If it’s too dry, add a little of the reserved date soaking liquid; if it’s too wet, add some more oats.
- Spoon the mixture into the prepared tin and press it down with a metal spoon or spatula to level the top. Bake in the oven for about 20 minutes or until golden brown.
- Remove from the oven and leave to cool in the tin before cutting into 12 squares. Store in an airtight container for up to 5 days.
