Energising powerhouse flapjacks
Whether you’ve been inspired by the Olympics to get moving, or if you simply need sustenance while you watch others sweat it out on television, these energy bars will satisfy. Made with healthy ingredients, they are quick and easy to make — you need hardly take your eyes from the screen. Unlike normal flapjacks, they are not too sweet. Vary the ingredients according to what’s in your store-cupboard — chunks of stem or crystallised ginger biscuit or ground cardamom will give a more sophisticated flavour.
Makes 24 squares
350g jumbo or quick oats — not the ground variety
150g light olive oil
100g golden syrup or honey
50g plain flour
175g luxury mixed dried fruit
Grated rind 1 orange and ½ lemon
2 medium free range organic eggs, beaten
1 tsp vanilla extract
Preheat your oven to 180°C. Grease a rectangular swiss-roll tin (31½ x 22½ cm)
Toast the oats in a large roasting tin for 20 minutes – or until golden. Leave to cool slightly but leave the oven on.
If you want a finer texture, whizz the fruit and nuts for a few seconds in a food processor.
Measure the oil and golden syrup or honey into a pan large enough to take all the ingredients and heat slightly or until the syrup or honey melts. Remove from the heat and leave to cool.
Stir in the toasted oats and remaining ingredients until well combined and push the mixture into the tin.
Bake for approximately 15-20 minutes.
Cut into 5 cm squares when warm and leave to cool before removing from the tin.
Ruth Joseph is the co-author of ‘Warm Bagels and Apple Pie’, Kyle Books, £25