Here is a super easy recipe for flapjacks without butter!
This recipe started as an experiment because we love flapjacks in our family. The trouble is, there is so much butter in them, they can be quite calorific.
The butter is switched out for egg yolks, milk and a pinch of salt and you would hardly know (my kids did not notice!).
It tastes a little different without butter and the texture is more brittle but I think it is just as delicious and you will feel very virtuous as the fat content is so much less than a normal flapjack.
This recipe has the same sweetness, so do be careful if you are watching your sugar intake.
The oats make this a great snack for keeping your tummy feeling fuller for longer. With one of these you should make it through to the next meal no problem or you can even enjoy it as a lighter pudding replacement.
The recipe says to mix the dry ingredients first and then the wet, but to be honest I find it works just as well mixing everything at the same time. It takes a little bit longer to mix but it saves on the washing up.
You might gather from the picture that I used regular rolled oats because that is what I had available. I do have some jumbo oats in the cupboard but I’m saving those for a porridge breakfast.
Here are all the ingredients ready for mixing.
When you have everything mixed, line a tin with baking paper and press it into the sides and corners.
I always prefer to use baking paper when I do a traybake. It is so much easier to get it out of the tin. I guess a sheet of silicon would work too, but I don’t have the right size for this particular tin.
Now it is ready for baking at 160c (fan oven).
And here it is after baking for exactly 30 minutes. To be honest I forgot to keep an eye on it. Fortunately, it seems to have cooked perfectly in that time and has turned just the right shade of brown.
I have cut it into bars to make it easier to separate when it cools fully.
The ultimate test is to try this out on my family. Boy #2 said he had no comment to make other than the ‘d’ word – delicious!
I neglected to tell him that I left the butter out, but he didn’t seem to notice at all. So I call that a win!
- 200g rolled oats
- 25g raisins
- 25g sultanas
- 15g dried cranberries
- 10g flaked almonds
- 1tsp cinnamon or mixed spice
- 3tbsp golden syrup
- 100ml milk
- 2 egg yolks
- Pinch of salt
1. Preheat the oven to 160c fan / gas mark 3 / 325f
2. Line a 30cm x 25cm (12inch x 10inch) tin with baking paper
3. Mix the dry ingredients in a large bowl
4. Mix the wet ingredients in a bowl and mix into the large bowl with the dry ingredients
5. Press the mixture into the lined baking tin
6. Bake for 30mins or until set
7. Mark with a palette knife and then leave to cool
8. Remove from the tin and serve
Amount Per Serving: Calories: 168Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 47mgSodium: 38mgCarbohydrates: 30gFiber: 3gSugar: 9gProtein: 5g
The nutritional values in this recipe are an estimate.