Healthy alternatives: apricot and cranberry flapjacks

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.

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This was how I made my sugarless apricot and cranberry flapjacks:

  1. 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.
  2. Blitz 1lb of apricot with 3 tablespoons of honey in a blender.
  3. Mix all together with 1 cupful of dried fruits. I used more cranberries proportionally but it is up to you.
  4. Bake in a greased tray for 20 minutes until firm but still spongy.
  5. Cool and cut into slices.
  6. For extra indulgence, you could top your flapjacks with melted chocolate.

Good for packed lunches!

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