Sugar-free Blackcurrant Flapjacks

The humble oaty flapjack is a quintessentially British thing as far as I am aware – not quite a cake, but very often just as full of sugar and syrups. The definition of a flapjack in the Oxford dictionary is  “A sweet dense cake made from oats, golden syrup, and melted butter, served in rectangles.” Dense indeed, and most often not a particularly healthy snack. Enter my sugar-free blackcurrant flapjacks: full of oats and a bit of butter, but no added sugar or suryp: sweetened only with bananas, dates and coconut. The blackcurrants have of course got sugar in them as well, but the taste effect is one of tartness rather than sweetness. If you make them with blackberries you leave out the tartness and add a bit of sweetness!

I have been making this recipe for years and they’re always a hit! The last time I made them for a seminar they were a very welcome treat for someone who had had to give up refined sugar and syrup for health reasons. They are really very tasty and at the same time they are a very healthy snack. If you are vegan or can’t eat dairy they are just as good with margarine as with butter.

sugar free blackcurrant flapjacks

Sugar-free Blackcurrant Flapjacks

3 ripe bananas

75 g soft butter or margarine

75 g chopped/flaked almonds

100 g chopped dates

175 g oatflakes

75 g medium pinhead oatmeal

50 g desiccated coconut (+ extra for sprinkling on top)

150 g frozen blackcurrants (or blackberries, blueberries or raspberries

reduced sugar blackcurrant flapjacks

Mash the bananas well and mix with the butter/margarine. Mix oatflakes, oatmeal, dates, almonds and coconut well and mix in with the banana mixture. Add the frozen currants/berries. If they are not frozen they will be  hard to mix in without completely mashing them. Grease a medium sized baking tray (around 8 x 11 inches / 20 x 30 cm or similar), turn the flapjack mixture into the tray and spread it out evenly, making sure it is fairly compact. Sprinkle desiccated coconut on top and bake for 25 minutes at 200 degree C (190 degree C fan). Let the flapjacks cool for a bit, then cut out and turn onto a cooling rack. Once they’re completely cooled down transfer to an airtight container. This recipe makes around 12 flapjacks.

I hope you enjoy baking! If you try them out I would love your feedback!

© Saraphir Qaa-Rishi

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