Apricot Flapjacks Recipes
APRICOT, HONEY & PISTACHIO FLAPJACKS
These tasty treats will keep you in the kitchen for just five minutes
Provided by Good Food team
Categories Snack, Treat
Time 50m
Yield Makes 16
Number Of Ingredients 6
Steps:
- Put butter, soft brown sugar and honey in a small pan, then heat gently until melted.
- Tip oats, pistachios and apricots into a medium bowl. Pour over the melted butter mixture and stir to combine.
- Transfer to a 20cm x 20cm greased and lined baking tray and cook at 160C/140C fan/gas 4 for 35-40 mins. Remove and cool in tin, then slice into 16. Will keep in an airtight container for up to 3 days.
Nutrition Facts : Calories 193 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 15 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.13 milligram of sodium
APRICOT FLAPJACKS
Soft and chewy Apricot Flapjack Recipe with a handful of raisins and Flaked Almonds take only 25 mins to bake. They are an ideal recipe for packed lunches or mid-day snacks.
Provided by Lynn Hill
Categories Snack
Time 35m
Number Of Ingredients 9
Steps:
- Preheat the oven to 180c fan assisted
- Grease and line the base and sides of a shallow traybake 10.5 inch (27cm) x 7 inch (17.5cm) about 1 inch deep with baking parchment. The baking parchment will also make it easier to lift the flapjacks out of the tin when they have cooled.
- Melt the butter, sugar, and syrup in a large pan over a very gentle heat until all the sugar and butter have melted. DO NOT BOIL THE MIXTURE. This will make the flapjacks as hard as toffee.
- Remove the pan from the heat and stir in the Dried Apricots, raisins and Flaked Almonds. Mix thoroughly.
- Add the flour, salt and oats
- Mix thoroughly until everything is covered in the syrup mixture.
- Spread the mixture evenly and firmly into the prepared tin. Pressing the mixture down firmly will help prevent the flapjacks turning out crumbly.
- Bake in the centre of the oven for 25 - 30 minutes or until baked and golden brown in colour.
- Remove from the oven. Leave to cool a little before partially slicing the top into bars. DO NOT CUT ALL THE WAY THROUGH. This will make them crumble.
- Leave to cool completely, before slicing into bars.
- Keep in an airtight container.
Nutrition Facts : Calories 284 kcal, Carbohydrate 38 g, Protein 4 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 30 mg, Sodium 107 mg, Fiber 3 g, Sugar 18 g, ServingSize 1 serving
APRICOT AND RAISIN FLAPJACKS RECIPE
Learn how to make these moreish apricot and raisin flapjacks. They're so simple and make the perfect packed lunch box filler or snack during the day
Provided by Jessica Dady
Categories Dessert, Packed lunch, Snack
Time 45m
Yield Makes: 16
Number Of Ingredients 7
Steps:
- Grease an 18cm (7") square shallow tin.
- Melt the sunflower spread, syrup and sugar together in a saucepan, stirring until the sugar has dissolved.
- Stir in the rolled oats, desiccated coconut, apricots and raisins.
- Spread the mixture in the prepared tin and bake in a pre-heated oven at 180ºC/350ºF/gas mark 4 for 30-35 mins.
- Cut into 16 pieces and leave in tin until cold.
Nutrition Facts : @context https, Calories 152 Kcal, Sugar 13.0 g, Fat 7.5 g, SaturatedFat 3.0 g, Sodium 0.11 g, Protein 1.7 g, Carbohydrate 20.8 g
APRICOT FLAPJACKS
Make and share this Apricot Flapjacks recipe from Food.com.
Provided by English_Rose
Categories Bar Cookie
Time 45m
Yield 12-16 slices
Number Of Ingredients 5
Steps:
- Preheat the oven to 375°F Grease and line a shallow 7x10in baking tin.
- Put the butter, sugar and syrup in a saucepan and melt over medium-low heat.
- Stir in the oats and apricots,
- Spoon the mixture into the prepared tin. Bake in the preheated oven for 25 minutes.
- Remove from the oven, and cut into slices while still warm.
Nutrition Facts : Calories 200.2, Fat 10.7, SaturatedFat 6.2, Cholesterol 25.4, Sodium 71.6, Carbohydrate 24.7, Fiber 2, Sugar 10.1, Protein 2.9
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