Apricot and Pistachio Flapjacks

January…our cupboards contain the remnants of the naughty leftovers from Christmas, and we find ourselves ‘eating up’ the chocolate goodies. Well, it’s time to gain control again and make some healthy, much more filling snacks that we can treat ourselves to!

Oats are the perfect food to fill us up as they release their energy slowly, team that with the protein from the nuts/seeds and some fruit for good measure, and you’re onto a winner. This recipe contains no added sugar and much less butter than conventional flapjack recipes, using honey and apricot to sweeten and yoghurt to add the moisture.

Ingredients20150120_210902
200g oats
1 banana
100g sultanas
60g apricots
30g pistachios
30g pumpkin seeds
50g butter
70g low fat plain yoghurt
1 tablespoon honey

Method
1. Preheat the oven to 200’c and line a baking tray with grease-proof paper.
2. Melt the butter (30 seconds in the microwave) and add in the honey, yoghurt and banana. Mash all this up.
3. In a separate bowl, mix together the oats, sultanas, pistachios and seeds.
4. Pour the butter mixture into the oats and mix well.
6. Tip the flapjack mixture into the lined tin, sprinkle on the chopped apricots and press them slightly into the mixture.
7. Pop in the oven for 30-40 minutes. You may wish to cover it if you don’t want the apricots/sultanas to crisp up.
8. Chop into 18 square pieces and store in an airtight container.

The nutritional data below is based on the above ingredients yielding 18 portions.
CALORIES: 110kcal
TOTAL FAT: 4.5g
SATURATED FAT: 4g
PROTEIN: 3g

I love receiving photos of you trying out my recipe suggestions!

IMG-20150408-WA0001 IMG-20150408-WA0002

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One thought on “Apricot and Pistachio Flapjacks

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