We love flapjacks here at Emmy Creates and this recipe is a great way to incorporate oats, apple and ginger into your world.
I wanted to find a way that I get to enjoy flapjack (because flapjack is amazing) without all of that added sugar and butter. Which got me thinking, perhaps you're looking for a way to make flapjack too!! Well we've got your back and came up with this simple recipe.
This recipe even gets you creating your own apple sauce, if you choose that option!
I had no idea creating apple sauce was sooooo simple and this recipe get's you creating just the right amount to make your flapjacks.
It's also a great recipe for getting the small family members involved in creating. Plus you're eating some awesome wholefoods that form part of a balanced way of eating.
Time to make: 35-40 minutes Serves: 6 tummies
You will need...
1 apple, washed, cored and diced (makes, roughly 120g apple puree)*
1/2 tsp ground cinnamon
65 ml of water*
150g oats (gf)
3 tbsp liquid sweetener 1 - 2 tsp ground ginger*
How to create...
Pop your oven on to 180' to warm up Add water, cinnamon and the diced apple to a small pan. On a medium heat, soften the apple for 20 minutes or until the apple is soft.
Stir occasionally. Once soft, use a fork or a masher to squish into a puree consistency in the pan.
Add the liquid sweetener and ground ginger to the apple puree. Mix together and turn the heat up high until it starts to bubble. Stir. Keep it on the heat until you get bubbles while you stir to caramelise your puree. Take the pan off the heat. Pour your oats into the pan and mix until well combined. Press into an oven dish/tray.* Bake to 10 - 12 minutes (until slightly golden on top.)
Store in an airtight container for up to three days.
Helpful information...
Homemade apple puree is the best! But if you're short on time you could use shop brought, although I've not tested it personally. Be careful when buying to check for it's sugar content on the label!
I like 1 tsp of ginger and my partner likes 2 tsp. It's definitely down to preference so add and taste for your liking. Start with 65ml (1/4 cup) of water and if needed, add a little more to make sure the apple pieces don't catch on the bottom of the pan. I use a 18cm x 13cm Pyrex oven dish so I can pop it's lid on to store once cooled.
I use a Royal gala or Pink lady apple. You could use a different type although I've not personally tried. I like to leave the skin on my apple as this adds nutrients found in the skins and adds some lovely texture to the apple puree.
I would love to know if you make these flapjacks so drop me a message, leave a comment below or find me on Instagram or Facebook. I love connecting with fellow creators. Happy creating, Emmy x
p.s. you might know someone else who might enjoy this recipe so please share the love with them.
This recipe is created with love, gluten free, dairy free, refined sugar free, plant based and is full of wholesome goodness. All the ingredients I use I try to use organic, local and fair trade where possible and necessary but it’s up to you to choose what you want to use.
Did you know...
Apple skin contains polyphenols, which function as antioxidants. [1]
They're also a great source of vitamin C and fibre too.