The flapjack wave continues! Here is an adaptation of my tahini marmalade flapjack recipe. It feels more proper for breakfast and getting close to "healthy" snack.
Almond Marmalade Flapjacks
50 g butter
75 g marmalade
75 g almond butter
20 g golden syrup
1/4 tsp salt
100 g prunes, chopped and soaked in 2 tbsp liqueur of your choice
75-100 g seeds, (I use sesame, linseed and sunflower)
3 tbsp chia seeds, soaked in 3 tbsp water
200 g porridge oats
Preheat the oven at 160C. Grease and line a 23-cm square tin.
In a pot on low heat, melt together butter, marmalade, almond butter and golden syrup with 1/4 tsp of salt. Once the butter is melted, stir everything to combine. Turn the heat off (no need to boil the content).
Tip in soaked prunes along with the soaking liqueur, seeds, bloomed chia seeds and oats. I also added 1 tsp cinnamon powder and 1/2 tsp vanilla extract to the mixture. Stir to combine. Pay attention to disperse the chia seeds evenly.
Pour the flapjack mixture to the prepared cake tin. Press down the mixture and pack firmly in the tin. Bake in the oven at 160C for 30 minutes, or until the edges are lightly golden. Cool to the room temperature before slicing.
Tasting note: this one is another keeper. By reducing butter and eschewing extra sugar entirely, the texture is dryer but still retains a little bit chewiness. I love it, even more than the tahini version.
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