OK, I’ll admit it. I based this Spicy Flapjacks recipe on one written by a 12 year old boy. In my defence, he did have it published in The Guardian so I figure it was already in the public domain and therefore fair game. Plus it’s a variation on what is apparently a staple party food for Anzac Day in Australia so we’re probably talking Shakespeare, monkeys, typewriters here (i.e. there’s nothing new under the sun…) Anyway, here’s the link to the article that started this philosophical debate so you can read the young chap’s insights into these fine flapjacks.
I fiddled with the ingredients – the original used 50g flour but I substituted this for more oats instead . I also used more chilli flakes (though they taste pretty good without too).
These are really, really tasty – well done, 12 year old! – and great for energy boosts on loooooooooooooong runs (as in, ultras and trail running breaks). I’m running the West Highland Way soon, 96 (very hilly!) miles and have been looking for the perfect snack to take with me; there are only so many energy gels you can suck on… These fit the bill perfectly.
They’re also great for elevenses and packed lunches.
- 250g porridge oats
- 50g light brown sugar
- 50g nuts, chopped (whatever you fancy - almonds, pecans or hazelnuts work well)
- 50g dried apricots, finely diced (though any dried fruit will do)
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- Half a teaspoon of chilli flakes
- 120ml light olive oil
- 15 dates (pitted) soaked for 15 minutes in one cup of water, then liquidised together
- Preheat the oven to 200C/Gas Mark 6.
- Place all of the ingredients in a bowl except the light olive oil and the dates.
- Stir well and then add the other ingredients.
- Mix well, until all of the ingredients are moistened.
- Line a 34cm x 20cm baking tin. Press the mixture firmly into the tin and bake for 20-25 minutes (check after 15 minutes to ensure it is not burning).
- Allow to cool, then cut into squares.
250g porridge oats
50g light brown sugar
50g nuts, chopped (whatever you fancy – almonds, pecans or hazelnuts work well)
50g dried apricots, finely diced (though any dried fruit will do)
1 teaspoon ground cinnamon
1 teaspoon ground ginger
Half a teaspoon of chilli flakes
To this dry mix add:
120ml light olive oil
15 dates (pitted) soaked for 15 minutes in one cup of water, then liquidised together
1 Mix well, then press down firmly in a lined pan 34cm x 20cm x 3cm. Bake for 20-25 minutes at 200C/gas mark 6, checking after 15 minutes to ensure it is not burning.
2 Cool, then cut into squares.
when you say ‘light’ olive oil, what do you mean? not extra virgin?
Bibi and Janey says
It’s sold (in the UK at least – not sure what label is used in other countries) as ‘light’ olive oil. It’s pale in colour and the flavour is milder than darker varieties. It’s good for baking because you get the moisture and monounsaturated fatty acids without getting the strong flavour of heavier olive oil.