Banana and Walnut Flapjacks
I think I am beginning to understand that simple really is best. Almond Tart, Vanilla Cookies, Honey and Almond Tarts, Lemon Muffins, Orange and Almond Cake (photo of which is here) and now these flapjacks are my stand-out recipes and yet they are the simplest. Easy to make, cheap and taste amazing… what more can you ask for?
This recipe makes 16 small flapjacks.
Ingredients: (Ounce to Gram Conversion Chart)
3oz Light Muscovado Sugar
6tbsps Golden Syrup
3oz Walnuts (chopped into rough pieces)
8oz Porridge Oats
1tsp Ground Cinnamon
Line a square tin (mine is 18cm/7inch square) with baking paper as you would a loaf tin (see Mama Molloy’s – The home of home-baking)
In a medium-sized pan, melt the butter, sugar and syrup on a low heat.
Roughly chop the bananas and then press into a paste with a wooden spoon in a bowl (or in a food processor if you prefer). Stir in the walnuts.
Pre-heat the oven to 160oC (325oF, Gas Mark 3).
Stir the oats and cinnamon into the butter mixture until all of the oats are thoroughly coated with the liquid.
Spoon half of the oat mixture into the prepared tin and press it into a thin, flat layer of oats covering the bottom of the tin. Spoon the banana mixture on top and spread evenly over the oats. Spoon the remaining oats on top and smooth off.
Bake in the oven for 25mins and then take out and allow to cool. Transfer the flapjack block to a wire cooling rack to cool completely before cutting into squares to serve.