Christmas is coming and it’s that time of year again where I start to think about the gifts for friends and family members. Many of our friends and family members live in the local area. With everyone living quite close by it means I can give the gift of food. These 3 flapjack recipes are just delicious and I think they would make a yummy present. It’s definitely one I’ll be giving this year. Below is a video and recipes for you.
What’s your favourite flapjack flavour? Let me know in the comments below and please don’t forget to like and follow me.
Biscuit Flapjacks
Makes 16 squares
Equipment needed
- Sharp knife
- Chopping board
- Stirring spoon
- Food processor
- Mixing bowl
- Spoon
- Scales
- Teaspoon
- Square baking tray
- Grease proof paper
Ingredients for the flapjack
- Gluten free oats x 100g
- Brown rice flour x 100g
- Ground flax seed x 100g
- Pumpkin seeds x 50g
- Chia seeds x 50g
- Pecans x 100g
- Baking powder x 1 tsp
- Coconut or brown sugar x 100g
- Vegan butter, unsalted butter or ghee x 150g
- Honey or Maple syrup x 100mls
Method for the flapjack
- Preheat the oven to 180°C or gas mark 4.
- Oil the base and the sides of the tin.
- Line the baking tray with the grease proof paper.
- Then oil the base and the sides of the grease proof paper.
- Now weigh and measure all the ingredients.
- Cut the pecans into small pieces.
- In the food processor add the oats, ground flax seed, pumpkin seeds, chia seeds, chopped pecans, baking powder and coconut sugar.
- Then add in the vegan butter, unsalted butter or ghee
- Pulse all of these ingredients together until everything resembles breadcrumbs.
- Pour the ingredients from the food processor into a mixing bowl.
- Now pour over the honey or maple syrup and mix everything together.
- Pour the mixture into the pre-lined baking tray and put in the oven for 25 – 30 mins or until golden brown.
- Then remove and leave to cool completely.
- Cut into squares, serve and enjoy.
Ginger Flapjacks
Equipment needed
- Sharp knife
- Chopping board
- Saucepan
- Stirring spoon
- Mixing bowl
- Spoon
- Scales
- Teaspoon
- Tablespoon
- Baking tray
- Grease proof paper
Ingredients for the crystallized ginger
- Root ginger x 3 inches
- Honey or maple syrup x 6 – 8 tbsp
- Boiled water x 4 tbsp
Method for the crystallized ginger
- Remove the skin from the ginger with the vegetable peeler.
- Cut into small pieces and put them into the saucepan
- Add in the honey or maple syrup.
- Pour over the boiled water and also pour onto the spoon to remove any excess honey or maple syrup.
- Stir all of these ingredients together.
- Put the pan on a high heat and bring to the boil.
- Reduce the heat and leave until the ginger becomes soft and sticky.
- It should take around 10 minutes.
- Stir the ingredients occasionally.
- Once the ginger is soft, set it aside.
Ingredients for the flapjack
- Gluten free oats x 300g
- Ground flax seed x 50g
- Pumpkin seeds x 50g
- Chia seeds x 50g
- Ground ginger x 1 tbsp
- Ground cinnamon x 1 tsp
- Baking powder x 1 tsp
- Coconut or brown sugar x 100g
- Crystallized ginger
- Vegan butter, unsalted butter or ghee x 150g
- Maple syrup x 100mls
Method for the flapjack
- Preheat the oven to 180°C or gas mark 4.
- Line the baking tray with the grease proof paper.
- Now weigh and measure all the ingredients.
- In the mixing bowl add the oats, ground flax seed, pumpkin seeds, chia seeds, ground ginger, ground cinnamon, baking powder and coconut sugar.
- Stir all these ingredients together until they are well mixed.
- In the saucepan add the ghee or coconut oil, coconut or brown sugar, and maple syrup
- Put on the saucepan on a low heat and stir until the ghee or coconut oil has melted.
- Next pour the saucepan ingredients onto the oats and other ingredients.
- Mix together until all the ingredients are covered in the saucepan mixture.
- Pour the mixture into the pre-lined baking tray and put in the oven for 25 – 30 mins or until golden brown.
- Then remove and leave to cool completely.
- Cut into squares, serve and enjoy.
Jamie Jacks
Equipment needed
- Food Processor (a must have for this recipe)
- Scales
- Big bowl
- Large saucepan
- Tablespoon
- Stirring spoon
- Greaseproof paper
Ingredients
- Gluten free oats x 200g
- Plain mixed nuts x 200g
- Desiccated coconut x 100g
- Chia seeds x 100g
- Dried fruit x 200g (I normally use dates and apricots, yum)
- Raw cacao nibs x 4 tbsp
- Raw cacao powder x 4 tbsp
- Cinnamon x 1 tbsp
- Raisins x 200g
- Cashew nut butter x 100g
- Maple syrup x 150mls
- Coconut oil or butter x 150g
Methods
- Preheat the oven to 180º.
- Line a baking tray with greaseproof paper.
- Add the oats, nuts, desiccated coconut, chia seeds, dried fruit, cacao nibs, powder and cinnamon to the food processor.
- Turn it on to full power and leave for five minutes or until the mixture has turned to dust.
- Meanwhile in a large saucepan add the cashew nut butter, maple syrup and coconut oil or butter.
- Put the hob on a medium heat and melt the ingredients in the saucepan together.
- Once melted remove from the heat and leave to cool.
- Pour the food processor mixture into the large bowl and add the raisins and mix.
- Finally pour over the saucepan ingredients and stir together until they form a sticky ball.
- Place the mixture into the pre lined baking tray and put in the oven for 15 – 20 mins or until a golden brown colour.
My husband has these flapjacks as a treat on a Sunday afternoon with a nice cup of tea. However, these can be enjoyed in a packed lunch or as a dessert with yogurt and fruit compote or yogurt and honey. Plus they can also be given as a gifts too. Whatever way you eat Jamie Jacks they are yummy and we know you will enjoy them too! However you decide to eat this sweet treat, as always, please enjoy. Thank you xxx
Googies Kitchen Life 