Butter Free Flapjacks

Butter Free Flapjacks

I’m a firm believer in full fat stuff. I prefer full fat milk, full fat cheese, full fat Philadephia, and I love pork crackling. You get the picture, basically anything fatty. James is doing fine since he’s running and Ashleigh’s doing fine since he’s growing, but me, on the other hand, is starting to look rounder on the edges.

So! On top of running around with Ashleigh, I’m gonna cut down a little bit on my sweet treats. Cakes with icing will be a no no until at least Chinese New Year is out the way. Arrrgh it’s so hard being Chinese, since we have to do everything twice! Chinese New Year, Chinese Valentine’s day… I’ll be truly in trouble if there were a Chinese Christmas.

Stupid thoughts aside, here’s my bright idea. No butter flapjacks!!!! Flapjacks gives you this illusion of being healthy as it’s mainly oats, but last time I made it, all I remember was the massive block of butter that I melted in the pan, along side a significant amount of brown sugar. Hehe. I am here to save your day. Check this out:


Butter Free Flapjacks
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
A low fat version of the beloved flapjacks.
Ingredients
  • 200g rolled oats
  • 25g raisins
  • 25g sultanas
  • 15g dried cranberries
  • 10g flaked almonds
  • 1 tsp cinnamon (or mixed spice)
  • 3 tbsp golden syrup
  • 100ml milk
  • 2 egg yolks
Instructions
  1. Preheat oven to 160'C / gas mark 3 / 325'F
  2. Mix all the dry ingredients in a bowl.
  3. Mix all the wet ingredients in another bowl, then pour into the dry ingredients.
  4. Give everything a good stir and pour the mixture in a small baking tin.
  5. Pack the mixture down with the back of a spoon, bake for about 30 mins or until set.
  6. Mark the flapjacks with a palette knife when it's still warm, leave in the tin to cool.

My verdict is that it doesn’t taste as nice as the butter ones, BUT and it’s a big but, they taste nice! I think next time I’ll put more raisins in them as the sweetness mainly comes from them. Or maybe a bit more golden syrup…

If you’re after another low-fat (or lower-fat) version of a tasty treat, do check out my Butterless Chocolate Brownies recipe too! Or have a look at my full list of sweet treats here! Happy eating x 🙂



11 thoughts on “Butter Free Flapjacks”

  • Golden syrup is a byproduct in refining sugar. During the process, a large amount of sucrose is converted into glucose and fructose. Glucose is present in a lot of food and gives you energy. Fructose is in simpler terms, sugar you find in fruits. So using golden syrup over pure sugar has added health benefits, and also when you replace sugar with golden syrup in a recipe, you use about 20% less because it is richer and sweeter.
    Or, you can replace the golden syrup in the recipe with honey.
    I’m not sure what you’re looking for, but if you are after 100% sugar free flapjacks then good luck with that and I’m afraid this blog may not be your cup of tea. As I believe everyone needs a bit of sweetness in life, otherwise what else is left in this bittersweet world?

  • hello……wow James needs to lighten up…….i have been searching for a healthier version of the classic flapjack for my children and i to make and we are going to give your recipe a whirl……going to get ingrediants later…will keep you posted …thanks Annie xx

  • Hiya, Yes this sounds great to me, I am using the honey instead and sometimes I use maple syrup in place of sugar. Thanks very much x

  • I have just made this by using Queen sugar free maple syrup, I compared sugar, fat, sat, fat and trans fats content between honey and golden syrup and this came out the best with only 53 cals per 100ml, 0 fat, 0 sat fat which is very good, it also has no artificial flavours or colours. So its a good all rounder, OR you could use mashed bananas and prunes (mixed in a food processor)
    All in all, yummy healthy recepie,
    Thankyou xxx

  • golden syrup is sugar + can you do it with no fruit or berrys and no armonds

    and try plain but add choc

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