Raw Ingredients
Apricot & Almond Butter Flapjacks
A delicious treat bursting with iron from the apricots, and slow release energy from the oats, all balanced with sweet cinnamon.
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Method
Step 1
Preheat a fan oven to 170. In a sauce pan, melt together the butter and almond butter.
Step 2
Add the cinnamon and coconut sugar and stir well.
Step 3
Add the dried apricots and oats and mix together.
Step 4
Add in the egg to help bind everything together.
Step 5
Press 2 heaped tablespoons of mixture into a non stick muffin tray – feel free to press an almond into the top (optional)
Step 6
Place onto the middle shelf for 15 minutes.
Step 7
Leave to cool before using a spoon to remove.
Step 8
Keep in an airtight container for 3 days.
Chef's Notes
- Makes 10
Ingredients
- 125g salted butter
- 85g almond butter
- 1 tsp ground cinnamon
- 100g coconut sugar
- 1 egg
- 300g oats -gluten free if needed
- 10 almonds -optional
About the Author
Ellen Picton
Founder, HealthAspire
★★★★★ 4.5/5
Once you eat, it will all make sense. A great filling alternative to bread.
★★★★★ 5/5
This recipe is really quick to make, no yeast means no proving of the dough.
★★★★★ 4.5/5
Thess cookies have taken many trials but I’m pleased with the final result
