Oaty flapjacks mmmmm!
I love Scottish flapjacks, they are chewy, comforting and on just the right side of healthy for a traybake. Now I'm not saying they're diet food, but they are full of oats, walnuts, raisins, chia seeds, flax seeds and sweetened by mashed banana and a some honey (or agave).
If you need a energy boost then these will do the job nicely. They're perfect if you are out hill walking, to counter that mid-afternoon energy crash or if it's hours until your next meal.
Now I like my flapjacks chewy, but they can also be crisp. To me this is just plain wrong. They should be slightly crisp on the outside but chewy and soft inside.
My American friends may be wondering what I'm wittering about. American flapjacks are what we call Scotch pancakes. I know, I know, it gets confusing. Let's do this visually!
The History of Oats in Scotland
Oats have been grown and eaten in Scotland since Medieval times. There were our staple crop and in lean times the main ingredient in our diet.
Crofters would cook a big batch of porridge in the morning made with oats and water. They'd eat it for breakfast then pour the rest into a wooden porridge drawer or 'kist' (drawer in a kitchen dresser) and it would set as it cooled. It would then be chopped into squares and taken to eat through the day. In the evening slices or 'calders' were cut off, fried and served with eggs.
The squares of set porridge were our first flapjacks. Back then it was just called porridge or 'porage', it didn't matter if you ate it with a spoon or as a bar.
The newer version are traditionally made with oats, butter, brown sugar and golden syrup, but today all sorts of ingredients and flavours are added.
I make flapjacks with:
Not all at once I hasten to add (click on the ingredient for the recipe)! Today's flapjacks are all about the walnuts and raisins. They're great with a cuppa or if you're on the move.
Scottish Oaty Walnut and Raisin Flapjacks
Traditional Scottish oaty bars with walnuts and raisins. Lovely and chewy just like they should be.
- 180g/2 cups porridge oats
- 125g/½ cup butter or dairy free spread
- 1 large banana, mashed until soft
- 4 tbsp honey or agave nectar
- 150g raisins
- 100g walnuts, roughly chopped
- 2 tsp flax seeds (linseeds)
- 2 tsp chia seeds
1. Heat the oven to 180c/160c fan/350f/gas mark 4.2. Grease or line a brownie pan.3. Melt the butter or dairy free spread.4. Mash a banana until soft and add to the melted butter with the honey or agave and mix well.5. In a large bowl mix the oats, raisins, walnuts and seeds, then add the wet ingredients and mix well.6. Pour the flapjack mixture into the brownie pan and press firmly until level, then pop in the oven and bake until golden for 25 -10 minutes. When it's ready it should be springy to the touch.7. Leave to cool in the pan then cut into 16 squares.8. Enjoy!
Yield: Makes 16 flapjacks
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