I was hunting recipes the other day. I needed something sweet, but without sugar or other sweeteners because of my Lenten fast from such things. This is usually all well and good (I’m not having any cravings or anything) except for that moment in the month which all women have because of hormones. My friend and I went on a hunt and we found this…It’s really good. Really good. And smells fantastic while you cook it.
Ingredients – I think we made about a dozen with this…
• 3 apples, cored and chopped – we used Bramleys
• 100% pressed apple juice – enough to cover the apple pieces in a saucepan. Half a litre, maybe…
• 1 tablespoon ground cinnamon – meh. Just sprinkle as much as you like in.
• 2cm piece fresh root ginger, grated – or more, if you like ginger.
• 250g whole rolled oats
• 30g sunflower seeds – we skipped these. We used more raisins instead…
• 160g raisins
Oven: 180C/Gas 4; decent sized lined greased tin.
Slice and core the apple , but leave the skin on for a good source of pectin. Place the apples in a pan with the juice and bring to the boil. Reduce the heat and simmer, uncovered and stirring occasionally, for 25 to 30 minutes until the liquid is absorbed. Puree in a food processor or with a hand-held mixer. We didn’t find this necessary. If the apple is properly stewed it should be nice and mushy anyway, in which case smoosh it a bit more with the wooden spoon you were stirring it with and it’ll be fine.
Stir the grated ginger, cinnamon, oats, sunflower seeds and raisins into the apple puree and mix well, then tip it into the tin and spread out evenly.
Bake for 30 to 35 minutes until firm and golden brown. Cool slightly, cut into wedges then leave the flapjacks to cool completely in the tin. Or, if like us you can’t wait that long, give it about 15 minutes (enough time to finish the washing up and stick the kettle on), scoop some out into a bowl (it’ll fall apart) and add some yogurt/sour cream/double cream/ice cream/whatever and enjoy!
Other healthy alternatives include swapping the raisins for dried cranberries. Or when making the puree swap the apples for prunes.