Sugar free fruit flapjacks

These contain no refined sugar and just a tiny amount of maple/agave syrup, which can be omitted altogether if you’re being ultra sugar free! They are tasty and moreish though, not nearly as worthy as they sound.

Sugar free fruit flapjacks

These contain no refined sugar and just a tiny amount of maple/agave syrup, which can be omitted altogether if you're being ultra sugar free! They are tasty and moreish though, not nearly as worthy as they sound.
Prep Time15 mins
Cook Time55 mins
Course: Dessert
Cuisine: British
Servings: 12
Author: Kate

Ingredients

  • 50 g butter (or coconut oil) plus a little extra for greasing
  • 2 tbsp smooth almond butter seed butter if it needs to be nut-free
  • 3 tbsp maple or agave syrup
  • 2 bananas ripe, mashed
  • 1 apple peeled and grated
  • 250 g rolled oats
  • 85 g dried apricots chopped
  • 100 g raisins
  • 85 g mixed seeds (e.g. pumpkin and sunflower)

Instructions

  • Heat oven to 160C/140C fan.
  • Grease and line a 20cm square tin with baking parchment.
  • Heat the butter/coconut oil, almond butter and maple/agave syrup in a small pan until melted.
  • Add the mashed banana, apple and 100ml hot water, and mix to combine.
  • Tip the oats, the dried fruit and the seeds into a large bowl.
  • Pour in the combined banana and apple and stir until everything is coated by the wet mixture.
  • Tip into the cake tin and level the surface.
  • Bake for 55 mins until golden.
  • Leave to cool in the tin.
  • Cut into 12 pieces to serve.
  • Store in an airtight container in the fridge. They will keep for up to 3 days.

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