Apricot, Pear and Orange Flapjacks
How to Make It
Preheat the oven to gas 4 180°C, fan 160°C. Blitz the dates in a food processor until finely chopped and clumping together. Put the low-fat spread honey orange zest and the dates in a pan heat gently until melted and smooth. Stir in the grated pear then take off the heat.
Put the oats in a large bowl, stir in the apricots and half the cranberries then stir in the date and honey mix well.
Line a 21cm square baking tin with nonstick baking paper. Press the oat mixture into the tin sprinkle over the remaining cranberries and bake for 40-45 mins until golden. Cut into 16 squares while still warm then leave to cool. Store for up to a week in an airtight container or freeze for up to 3 months.
- 150g soft pitted dates
- 100g butter
- 2 tbsp clear honey
- 1 orange zested
- 1 pear grated
- 150g porridge oats
- 75g dried apricots finely chopped
- 50g dried cranberries chopped