Talking about
favourite cakes and what to take on a coach trip with friends recently, one
mentioned that they loved lemon drizzle cake but had heard of lemon drizzle
flapjack. I took this as a bit of a challenge and decided to see what I could
come up with myself. This recipe is vaguely healthier as the only refined sugar
is in the topping which can be left off if you’d rather!
Makes 12 decent slices
of flapjack
Ingredients
50g unsalted butter
2tbsp smooth peanut butter
3tbsp runny honey or maple syrup
2 ripe bananas, mashed
2 eating apples, peeled,
cored and grated
250g rolled oats
175g sultanas
85g mixed seeds
grated zest of 2 large
lemons
For the drizzle
topping
juice of 2 lemons
icing sugar
Method
1.
Heat the
oven to 160/180 fan assisted/ Gas Mark 3
2.
Grease and
line a 20cm square tin or 15 x 29cm brownie tin
3.
Heat the
butter, peanut butter and honey/ maple syrup until melted. Stir in the lemon
zest
4.
Add the
mashed banana, grated apple and 100ml of hot water
5.
Tip the
oats, fruit and seeds into a bowl and pour over the wet mixture
6.
Tip into
the baking tray and level off using the back of a spoon
7.
Bake for
55 minutes until golden brown
8.
Cool in
the tin
9.
Mix the
lemon juice with enough icing sugar to make a thick pouring drizzle. Pout over
the top of the cooled flapjack and let it set.
10. Cut into 12 generous pieces or smaller ones if
you want to be more restrained!
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