As a rule, flapjacks are awesome. I’ve loved these super sweet bakes since being at school – my best friend’s mum made delicious flapjacks and she always had a big chunk in her lunchbox that she would kindly share with me. Bliss point was hit every time with that enticing sugar and fat combo (golden syrup and butter!).
These days, flapjacks remain enticing but are rarely suitable for a whole-food plant based way of eating, particular for specific health-related diets like the Overcoming Multiple Sclerosis (OMS) programme. A wolf in sheep’s clothing (or the plant equivalent!), traditional flapjacks may appear to be the healthy option (with all those healthy oats) but the high refined sugar and large amount of butter or refined oils means it’s far from good for many people.
I’ve tried a few times to make my own dairy free, lower sugar flapjacks; this one is the best. It’s still super sweet, but the sugar comes in the form of coconut sugar and maple syrup, so less refined but still rich and enticing. I’ve used olive oil for the fat, plus a little ground flaxseed to help the mix stick together (and offer some extra anti-inflammatory omega 3). If you are gluten-free, then it’s easy to substitute gluten-free oats and flour. It’s a wonderful sweet treat, easy to make, and perfect for lunch boxes or after-school snacks.
So next time the need for a flapjack hits you, try this recipe instead for a healthier but still satisfying treat.
Low-sugar flapjacks (makes 9-12 square depending on how big you want them)
120ml olive oil
100g coconut sugar
3 tablespoons maple syrup
2 teaspoons vanilla essence
180g plain wholemeal/gluten free flour
150 oats/gluten free oats
2 tablespoons ground flaxseed
1 teaspoon baking powder
1/2 teaspoon salt
Pre-heat the oven to 180ºC/350ºF/Gas mark 4. Line a 20x20cm baking tin with greaseproof paper.
Place the flour, oats, ground flaxseed, baking powder and salt together in a bowl and mix well. In another bowl, add the oil, coconut sugar, maple syrup and vanilla essence. Whisk well to combine. Pour the wet mix into the dry and stir together then add the raisins and stir again. The mix may feel a bit wet and stick together, but don’t panic. Tip the mix into the prepared tin and press down firmly into the bottom and corners, spreading it out equally to get a flat top.
Place in the oven and bake for 15 minutes until the top starts to brown. Do not over-bake. Remove from the oven and leave to cool for 5 minutes. Cut into squares, then leave to cool in the tin. Once completely cool, tip out onto a board and finish cutting into squares. Then try not to eat them all at once!