My children both love honey so I created these healthy treats for them to make the most of the lovely plums that are in the shops in the UK at the moment. Get the Tupperware out and take these in to work too – the oats and natural sweetness give a welcome boost during a mid-afternoon slump. Other fruit such as pear or peaches work really well too – just make sure you cut them into small pieces. And don’t worry about finding the ripest fruit for these flapjacks, especially if you don’t like soggy bottoms.
I used a baking dish of 15cm x 15 cm but the flapjack mix is stiff and well behaved: it will occupy whatever space you want it to so if you only have bigger dishes they will also work perfectly! I suggest spreading out the mixture to a depth of at least 1 cm.
6 Medjool dates
100g buckwheat groats (unroasted)
120 oats – gluten free/conventional
40g coconut oil
20g almond butter
45g honey (around 1 tbsp)
1-2 tsps cinnamon powder
1 orange – juiced
6 plums cut into 8 little pieces
25g rice flour – sieved
Preheat oven to 160 (fan)/180 (conventional)
- Before you start the recipe, oil a baking dish with a smear of coconut oil.
- Kick off by stoning and then soaking the medjool dates in warm water; leave to one side.
- Dry fry both the buckwheat and oats. Simply heat up a large frying pan, throw in the grains and let them toast for about 5 minutes over a medium heat. Give them a shake from time to time to stop them scorching. Transfer to a large mixing bowl along with the sieved rice flour.
- Break the pistachios into smaller chunks by either popping them into a plastic bag and bashing them with a heavy object such as a rolling pin or pulsing in a food processor. Add to the bowl of oats.
- Melt the coconut oil, almond butter and honey over a gentle heat then pour into a food processor.
- Fish the dates out of their soaking water and add to the food processor with the orange juice and cinnamon. Blitz until smooth.
- Pour this mixture over the toasted oats and buckwheat and mix well.
- Prepare the plums by removing the stone and slicing them up into little pieces. Gently stir into the oat and honey mix.
- Scrape the mixture out into a well-oiled dish and cook for 35 minutes until firm.