Deliciously gooey, seedy flapjacks with a luscious layer of blackberry compote running through the middle. These are perfect to pop in lunchboxes or as an after-school snack plus they freeze beautifully. So why not make up a batch ready for the week ahead?
- 100 g Set Honey (or rice syrup)
- 120 g Butter (or dairy-free spread)
- 110 g Dates (roughly chopped)
- 50 ml Water
- 250 g Oats (gluten-free if needed)
- 40 g Sunflower Seeds
- 40 g Pumpkin Seeds
- 2 Cox-sized Apples (peeled & grated)
- 150 g Blackberries
- 1/4 tsp Cinnamon Powder
- Line a 20cm x 20cm tin with baking paper. Heat the oven to 180c/gas mark 5.
- Place the honey, butter, water and dates into a heavy based saucepan, heat gently until the butter and honey are melted and the dates are softened. Take off the heat.
- Add all the dry ingredients to the saucepan apart from the blackberries and mix well.
- Smash up the blackberries, either with a fork or in a blender.
- In the tin, place a layer of the flapjack mixture, pressing down well. Evenly spread the smashed blackberry then add the other layer of flapjack mixture.
- Cook for about 25 - 30 mins, until the flapjack is a rich colour.
- Let it cool, turn it out, and slice into delicious flapjacks!
- For dairy-free, use coconut oil or vegan spread. For Vegan, replace the honey with maple syrup or rice syrup.
- It can be quite tricky to place the top flapjack layer on so I roll to the rough size of the tin on some baking parchment then flip it onto the blackberry and gently fill in the gaps.
Loved this! So delicious