What to make today: Healthy and delicious cherry and almond flapjacks
These flapjacks don't need any baking time and are perfect with a nice cup of tea.
Flapjacks, once you’ve worked them out, are easy and you can make them with whatever you fancy. Here’s the old tried-and-trusted cherry and almond version, which is a nice treat to put in your lunchbox or have with a cup of fruit tea and take just twenty minutes to make.
Raw chunky cherry & almond flapjacks
- 3 tbsp vegetable oil, plus extra for greasing
- 100g pitted dates
- 100g soft dried apricots
- 30g flaked almonds
- 2 small ripe bananas
- 1 small apple, peeled and cubed
- 100g runny honey
- 200g rolled oats
- 150g pinhead oats or oatmeal
- ½ tsp salt
- ½ tsp almond extract
- 50g dried cherries
- 60g whole almonds
1 Lightly grease a 20cm square tin with oil and line with baking parchment.
2 Place the dates, apricots, bananas, apple, honey and oil in a food processor and blitz everything to a smooth paste with 1 tbsp of water.
3 In a large bowl, combine both the oats with the paste, salt and almond extract. Stir through the cherries and half the whole almonds. Spoon into the baking tin and smooth over, then sprinkle over the remaining whole and flaked almonds and leave to set in the fridge for at least 1 hour. Once chilled, slice into 12 squares. This will keep in the fridge for up to 2 days.
Extracted from Proper Healthy Food by Nick Knowles (BBC Books)