Protein Flapjacks

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Protein Flapjacks

5th March 2023

Delicious healthy protein flapjacks using jumbo oats combined with pecans, pumpkin seeds and glacé cherries.

Protein Flapjacks Recipe

Prep Time: 25 minutes

Cook Time: 20 minutes

Cooling/Decorating Time: 1 hour

Total Time: 1 hour 45 minutes

Servings: 12

List of equipment needed:

Scales, Non stick parchment paper, 9 inch square tin, Large bowls, Sharp knife, Chopping board, Large saucepan, Wooden spoon, Spatula, Dessert spoon (Tsp), Tablespoon (Tbsp), Cooling rack.

Ingredients

For the flapjacks:

65g Pecans (halves)
65g Pumpkin seeds
100g Glace cherries (quarters)
250g Jumbo oats
125g Block butter
3 tbsp Golden syrup
125g Light brown sugar

Instructions

For the flapjacks:

Preheat the oven to 190⁰c, Fan 170⁰c, Gas 5, 375⁰F.
Prepare the 9 inch square tin by lining with parchment paper.
Weigh the pecans and slice in half (if not already halves). Place in a bowl.
Place the pumpkin seeds in the bowl with the pecans.
Quarter the glacé cherries and add to the bowl.
Mix together evenly in the bowl and leave aside for later.
Weigh the jumbo oats and set aside in a separate bowl.
Next place the butter, golden syrup and light brown sugar into a large saucepan and place on a low heat, stirring regularly to combine the mixture and ensure it doesn’t catch at the bottom.
Once everything has melted, the mixture should no longer be grainy but have a smooth consistency.
Take the saucepan off the heat, add the jumbo oats and using a spatula or a wooden spoon stir until combined.
Add the prepared mixture of pecans, pumpkin seeds and glacé cherries into the saucepan. Mix well to ensure they are evenly distributed.
Pour the flapjack mixture into the tin and level using the back of a spoon or a spatula.
Bake for 20-25 minutes or until golden brown in colour.
Allow to cool completely before slicing.
Now you can enjoy your healthy protein flapjacks.

Store for 3 days in airtight containers.

Notes: