Welcome to The Milly Pad and my first blog post! It’s really exciting to be finally putting pen to paper – or fingers to keyboard – and to start recording my making, baking, sewing and growing adventures….. I hope that you’ll enjoy reading about them.
What better place to start than with my delicious flapjack recipe. Not only are they really scrummy but they are also free of refined sugar – although I honestly can’t taste the difference. It’s just super satisfying knowing that they’re that little bit better for you! These are perfect for elevenses or afternoon tea, and I find them mega handy to wrap up and keep in my work bag for an emergency snack when I’m rushing around all day. I always pack them full of nuts and seeds so that they’re full of fuelling protein and to add a bit of crunch.
- 300g salted butter – (I am a HUGE fan of Anchor salted butter so I would recommend that)
- 200ml honey – organic and raw are an added bonus
- 150g finely chopped dates – medjool dates are extra soft and juicy but can be quiet expensive – other types work just as well
- 200g jumbo porridge oats
- 200g rolled porridge oats
- 100g desiccated coconut
- Handful of chopped up cashew nuts
- Handful of flaked almonds
- Handful of seeds – I usually use a mix of pine nuts, sunflower seeds and pumpkin seeds
Preheat the oven to 180c
Grease and line a 30cm x 20cm and fairly deep baking tray with parchment
Melt the butter, honey and dates in a saucepan over a low heat.
Crush the dates with a wooden spoon so they go soft and squishy and mix well. I always make sure there are a few lumps of dates left and stop heating the mixture before they all turn to syrup – I did this once and found that this, combined with the honey, was a bit too sickly sweet.
Take the mixture off the heat and add all the oats and the coconut and mix well in the pan.
Add in the nuts and seeds and mix throughly. Then transfer the mixture into the prepared tin and spread evenly.
Bake for 20 – 25 minutes, until firm and golden brown around the edges but still soft in the middle. They usually take the full 25 minutes.
As soon as you take them out of the oven, use a sharp knife to cut the flapjacks into squares within the tin and put straight in the fridge.
Once they’ve been in the fridge for 20 minutes or so they will have firmed up a little. Take them out of the fridge and lift them out of the baking tin using the baking parchment. Separate the squares and then place them back in the fridge to fully set.
You can keep these in a tupperware box in the cupboard or in the fridge – I quite like eating them cold.
If you’ve got any crumbly bits, or one square that just doesn’t want to hold it together – which usually happens to me – you can use these bits as yummy homemade granola.
I hope you enjoy them – don’t forget to serve them on a pretty plate and let me know what you think!