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29Apr

Today, I wanted to make a healthier version of traditional flapjacks, and I had some milled linseeds in the cupboard that I’ve been wanting to try for a while. I found my milled linseeds in Lidl. They also contain 7% sesame, and 3% mixture of banana powder, freeze dried cranberry powder and freeze dried blueberry powder (but no added sugar). Linseeds are a great plant source of omega-3 fatty acids (essential fatty acids), and I have never cooked with them before. I as pleasantly surprised. I made these flapjacks using light Bertolli (olive spread) but of course you can use butter if you prefer. They are much lower in sugar than traditional flapjacks. I used soft dried apricots in mine, but you could add other dried fruits, e.g. raisins and/or dried berries. They will make a great addition to the kids’ lunchboxes tomorrow. They only took 10 minutes to prepare and 35 minutes to cook in the oven, so perfect for a busy mum like me!

Ingredients

  • 150g spread / butter (I used a light olive spread)
  • 80g honey
  • 40g sugar
  • 225g rolled oats
  • 50g linseeds
  • 25g coconut
  • 80g soft dried apricots, chopped

20140429_132430 Method

  • Turn oven on to 160 degrees C (gas mark 3)
  • Measure the butter/spread, almond butter, honey and sugar into a small saucepan, and heat gently until melted
  • Measure the oats, coconut, linseeds and dried apricots into a mixing bowl, and add the spread/honey mixture – mix well

20140429_133657

  • Lightly grease a 20cm x 20cm traybake tin
  • Add the entire mixture, and gently press down

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  • Place the tin in the pre-heated oven and bake for 35 minutes, until light brown
  • Leave to cool before cutting into approx 16 squares/rectangles and removing from the tin

20140429_190237 Nutritional information

Makes 16 flapjacks – each serving provides: 165 kcal 8.5 grams sugar, 5 grams fat and 3 grams protein (per 100g: 13g fat/100g and 21g sugar/100g)

The post Apricot Coconut & linseed flapjacks appeared first on Expert Dietitian.

  

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