Blog, Healthy Eating, Recipes

Apricot, Pear and Orange Flapjacks

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Whenever I am looking for a new recipe, or wondering what fruit and vegetables are ‘In Season’, the first place I always look is in the free magazines that all of the supermarkets do now. What incredible sources of knowledge they are.

I have found many amazing recipes in these magazines. Some of them need a little tweak to make them gluten or dairy free but there are always loads of vegetarian recipes in these magazines.

But fanfare please…I have found the best artificial sugar free pudding recipe out there!! Hoorah!! AND it can be very easily made gluten and dairy free!

Puddings can be so tricky when you are trying to be gluten free, dairy free and artificial sugar free (I say artificial sugar free because I am not trying to avoid the natural sugars out there, such as those found in fruits).

So here it is: Apricot, Pear and Orange Flapjacks!

Found in the Tesco magazine (July/Aug 2018 issue).

*Please note, I am not taking credit for this recipe, I do not own it, I am merely passing on this great find. I am in no way sponsored or gifted by Tesco, this beautiful recipe is all thanks to Tesco. I have just swapped a few items with free from alternatives to suit the diet I choose to eat.*

Apricot, Pear and Oranges Flapjacks

Makes: 9/12 depending on how big you cut the pieces!

Ingredients

100g dairy-free margarine

2 tablespoons of clear honey

Zest of one orange

1 pear, grated (remove skin and seeds)

150g gluten-free porridge oats

75g dried apricots, diced

50g dried cranberries, diced

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Method

1. Preheat oven to 180 degrees or 160 degrees for fan ovens. Line a baking tin with baking paper (recommended size is a 21cm square tin but this makes quite thin flapjacks so you might want to use a small one.)

2. Put margarine, honey and the orange zest in a sauce pan and heat gently until melted and combined.

3. Add in the grated pear and take off heat.

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4. Put oats, apricots and cranberries in a mixing bowl and mix.

 

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5. Add in the liquid mixture and combine well.

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6. Pour mixture into pre-lined baking tin and bake in the oven for 40 minutes, until golden brown.

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The recipe says you should cut the flapjacks into squares while it is still warm and they can be frozen for up to 3 months.

I have found that the juicer the pear is, the better the oat and fruit bind together. It also makes the flapjack moist and fruity, yum! What I love most about this recipe is that you can just swop and change the dried fruit in it to suit your tastes. I have put raisins in, I have put dried apple chunks in. Your imagination can go wild!

So I hope everyone reading this gives it a go because it is truly amazing and doesn’t make you feel guilty like you are cheating because it is all natural stuff. All my Christmases have come at once!

Enjoy everyone!

Sarah x

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