I’ve recently gone dairy free (due to intolerance, not by choice)…
Savoury foods don’t seem to be too difficult, there’s always something on the menu I can have. Where it completely falls out of bed is desserts and sweet treats!
One thing that I love and I am missing a lot is the good old flapjack! Seeing as these are mainly made from butter it’s been a bit tricky… You can switch out butter for olive oil spread in so many things but in recipes like this you have to be careful you can’t taste the spread. It can have a funny tang to it… This recipe is pretty good (if I do say so myself) on giving a really good taste without using butter.
These are #glutenfree and #dairyfree and I guess they are a bit more #healthy than normal flapjacks… I have purchased some new nut butters this week so look out for recipes with different nut butters on the blog soon!
On to the recipe…
- 150g peanut butter
- 50g olive oil spread
- 50g demerara sugar
- 50g caster sugar
- 200g soft dried apricots
- 300g whole rolled oats
- Heat the oven to 180 / 160 fan
- Line a square baking tray - I used greaseproof paper greased with fry light (olive oil)
- Melt over a VERY low heat the peanut butter and olive oil spread until it forms a runny mixture
- Add the sugar and mix in, this doesn't need to melt, the runny mix will remain grainy
- Chop the apricots - I just did mine in to quarters
- Mix apricots and oats in a large bowl
- Gently pour and mix the runny mixture in to the dry ingredients
- Pour the mixture in to the prepared tin and squish it down firmly using a wooden spoon or spatuala
- Bake for 25 minutes until golden brown on top
Don’t be alarmed if these are more crumbly than usual flapjacks- this is because they are lacking the fat that binds them!
You can switch out some of the ingredients for a different taste, different nut butters or different dried fruit if you want to change up the recipe.
Don’t forget to let me know if you bake any of these! I’d love to see your snaps on social media #juderivers