This is adapted from Anna Jones' Carrot and Apple Flapjacks. She uses "scruffily ground oats" which gives a rather smooth texture after baking, although the mixed-in seeds/nuts do provide some crunch. If you want more texture, ground half of the oats and mix with the remaining.
Apple Flapjacks
4 tbsp chia seeds, mixed in 4 tbsp water
200g porridge oats
150g dried fruits
2 medium-size apples, grated
50g desiccated coconut
100g mixed chopped nuts and/or seeds
1/4 tsp salt
6 tbsp golden syrup
1 tbsp vanilla extract
½ tsp ground cinnamon
1/2 tsp mixed spice
70g butter, melted
Heat the oven to 200C (180C fan)/gas 6 and line a 20cm × 30cm baking tin with greaseproof paper. In a small bowl, soak the chia seeds in four tablespoons of water, then set aside.
Coarsely grind all or half of the porridge oats and then tip into a large bowl along with the dried fruits. Ms Jones specified to blitz half of the dried fruits until a little mushy before adding to the oats. I merely chopped the big pieces to smaller ones.
Grate the apples (no need to peel them) into the bowl, and add the remaining dried fruit if you blitz the half earlier, coconut, chia mixture, mixed nuts/seeds, golden syrup, vanilla, spices and melted butter. Mix well.
Spoon into the tin, smooth the top with the back of a spoon, and bake for 40–45 minutes, until golden brown. Leave to cool a little in the tray, then turn out on to a wire rack and leave to cool completely. Slice into pieces.
Tasting note: it's kind of bready texture (like hard bread pudding), even though it's healthy. Probably no next time. The idea of adding bloomed chia seeds is a good one and I will keep it for my next batch of flapjacks.
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