Apricot, Pear and Orange Flapjacks Recipe

For a teatime treat these chewy flapjacks have been given an extra fruity twist with grated pear, dried apricots and cranberries.

Makes 16 - 15 mins to prepare and 45 mins to cook - 106 calories / serving

150g soft pitted dates
100g light spread
2 tbsp clear honey
1 orange, zested
1 pear, grated
150g porridge oats
75g dried apricots, finely chopped
50g dried cranberries, chopped

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Preheat the oven to gas 4, 180°C,
 fan 160°C. Blitz the dates in a food processor until finely chopped and clumping together. Put the low-fat spread, honey, orange zest and the dates in a pan; heat gently until melted and smooth. Stir in the grated pear, then take off the heat.

Put the oats in a large bowl, stir in
 the apricots and half the cranberries, then stir in the date and honey mix; combine well.

Line a 21cm square baking tin with nonstick baking paper. Press the oat mixture into the tin, sprinkle over the remaining cranberries and bake for 40-45 mins until golden. Cut into 16 squares while still warm, then leave to cool. Store for up to a week in an airtight container, or freeze for up to 3 months.

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