All my family love these Apple Flapjacks which I have been making regularly for a while now. Occasionally I add a few sultanas to the mix, or a handful of chopped mixed nuts. Which ever way I make them, there are never any left over.
2 fresh apples – any sweet variety but avoid Granny Smith
2 tablespoons honey
2 tablespoons coconut oil or butter
180g porridge oats (I use gluten-free)
2 teaspoons cinnamon
Quarter the apples, remove core and pips and place in a food processor. Blend until a coarse purée. The apples could be finely grated instead.
Melt the oil and honey together then stir in the apple purée.
Add the oats and cinnamon and thoroughly mix.
Transfer to a greased baking tin and press down with a fork.
Bake at 180° for about 20 minutes until the top is golden brown.
Leave in tin until cool. Score into 1.5″ squares when still warm.
Turn out and enjoy.