Anna’s Flapjacks – a recipe for carers on the go
225g Demerara sugar or xylitol (sugar replacement for those on low GI/blood sugar balancing diets)
2 tbsps maple syrup
370g rolled porridge oats
100g jumbo oats
200g a selection of pumpkin, sunflower, sesame, flax seeds, mixed fruit, chopped nuts, whatever you like
1 tbsp wheat or oat bran
melt together the butter with the sugar and syrup in a large pan
stir in the dry ingredients
line a large roasting tin with bake-o-glide and tip in mixture. Level it out with a wooden spoon and press down firmly
bake until cooked but not too brown, roughly 30 minutes at electric fan oven 160 degrees
remove from oven, allow to cool slightly and then cut into squares with a blunt knife. Allow to cool (if you put a cloth over then it cools but remains sticky)
Break into pieces and store.
I usually make half batches.
Anna Pugh, Nutritional Therapist