I’ve made these a lot recently. I’d like to say it is because I’m making the most of blackberry season but it’s mainly because I’ve scoffed the majority of these conveniently bite-sized squares before photographing. My excuse is that I’ve been comparing the resultant flapjack with and without maple or agave syrup – in other words, the sweetness coming purely from the dates. The mixture with syrup wins marginally, but the ones without – maybe should be christened granola squares – are nice with Greek yogurt to give them the moisture they lack. Especially for breakfast!
Ingredients (makes 12-15 squares)
150g oats (gluten free or conventional – you can also use jumbo oats)
Zest & juice of 1 orange
6 stoned dates
50g almond butter
2 tsp cinnamon
1-2 tbsp maple/agave syrup
Preheat the oven to 140 (fan)/160 (conventional)
- Prepare an oven proof 15cm x 15cm dish by lining it with greaseproof paper and greasing it lightly with coconut oil.
- Pulse the hazelnuts briefly in a food processor (or put into a plastic bag and bash with a rolling pin). Put into a big mixing bowl along with the oats and orange zest.
- Put the stoned dates into the food processor with the orange juice. Blitz for a few minutes to break up the dates as much as possible.
- In a saucepan, gently heat the coconut oil and nut butter until the latter has integrated with the oil. Then pour into the date mixture and blend together into a runny paste.
- Tip this into the dry ingredients, stir well and add the maple or agave syrup. Taste the mixture for sweetness.
- Dollop the flapjack dough into your ovenproof dish and then gently poke the blackberries in. Don’t worry if any break on the way – blobs of purple look authentic!
- Cook for 25-30 minutes until firm. Once cool, slice into squares.