…a little bit more healthy! These Cranberry and Sour Cherry Flapjacks are packed with oats, nuts and berries. It’s nice to have something around to nibble which, satisfies the need for sweetness but, is still good for you.
What makes the Cranberry and Sour Cherry Flapjacks even better is that you can get all your supplies online from Healthy Supplies whose strapline is No Nonsense Nutrition.
I was very impressed by the dried fruit supplied by Healthy Supplies, all organic and probably the best dried cranberries I have tasted, I tried a few as a snack and they were really delicious. The Sour Cherries are a little firmer than the cranberries, a bit like the difference between currants and raisins, so I soaked them for an hour in some orange juice to plump them up a bit. The roasted hazelnuts are also really delicious with a lovely roasted flavour and no fear of burning them which often happens if I try to roast them myself.
I combined the ingredients that Healthy Supplies sent to me to make the Cranberry and Sour Cherry Flapjacks.
- Infinity Foods Organic Porridge Oats (rolled oats)
- Infinity Foods Desiccated Coconut
- Infinity Foods Organic Dried Cranberries
- Infinity Foods Organic Roasted Hazelnuts
- Biona Dried Sour Cherries
Juicy, slightly tart berries and crunchy toasted hazelnuts make these Cranberry and Sour Cherry Flapjacks an ideal snack or lunchbox treat.
- 110 g/ 4oz butter
- 80 g/3oz soft light brown sugar
- 1 tbsp crunchy peanut butter
- 80 ml/3floz clear honey
- 250 g/9oz rolled porridge oats
- 80 g/3oz dried sour cherries
- 80 g/30z dried cranberries
- 1 tbsp desiccated coconut
- 50 g/2oz roasted hazelnuts broken into pieces
Preheat the oven to 180C/370F/Gas4
Melt the butter, sugar, honey and peanut butter together in a pan over a medium heat.
Add the rolled oats, dried fruit, dessicated coconut and hazelnuts and stir well.
Pour the flapjack mixture inot a greased 30cm/12in x 20cm/8in square baking tin. Press the mixture into the corners and smooth the top.
Place into the oven to bake for 20 minutes, or until golden-brown and bubbling.
Remove from the oven and allow to cool. Turn out of the tin and cut into equal-sized squares.
The Flapjacks turned out well, not too sweet with the juicy berries and crunchy hazelnuts adding lots of texture to the bars. I added the peanut butter to help bind the oat mixture together, but if you can’t eat peanuts then you could just use another 40g/1oz of butter.
I’ll be back soon with some muffins made using pretty much the same ingredients. Remember to check out Healthy Supplies, their ingredients are of the highest quality and the service is friendly and efficient. They also stock a lot of interesting and different ingredients for baking that can be difficult to source.