I absolutely love homemade fudge, especially those sold in farmers markets in my county. Unfortunately, fudges are chock-full of sugar, which research tells us is more harmful and more addictive than cocaine. Indeed, Britain’s love of sugary stuff has plummeted drastically (spending on cake-making ingredients has slumped by £26.8 million) despite popular programs such as The Great British Bake Off (according to analysts Kantar Worldpanel).
So when I was at a farmers market over the weekend, I bought a bag of sweet apricots instead and baked some yummy, healthy flapjacks instead.
This was how I made my sugarless apricot and cranberry flapjacks:
- Toast 1 cupful of organic porridge oats and 1 cupful of nuts and seeds in a 200degree oven for 15 minutes. Sprinkle some coconut oil over the oats, nuts and seeds. Watch carefully to ensure that they do not burn.
- Blitz 1lb of apricot with 3 tablespoons of honey in a blender.
- Mix all together with 1 cupful of dried fruits. I used more cranberries proportionally but it is up to you.
- Bake in a greased tray for 20 minutes until firm but still spongy.
- Cool and cut into slices.
- For extra indulgence, you could top your flapjacks with melted chocolate.
Good for packed lunches!