Strawberry and Rhubarb Flapjacks

We got some reduced strawberries and rhubarb from the supermarket and my initial thought was this would make a really tasty crumble. However, then I remembered that the boys really don’t get on with it so I started thinking of other options to use the ingredients. My little grey cells got on it and my brain jumps as it so often does to flapjack. Have I mentioned before that my love for flapjack runs deep and true? Well I can tell you right now that it does.

It has to be said that Simon was somewhat confused at my making flapjacks instead of crumble (he really loves crumble and was expecting a crumble!). However, after having tried one he told me they were delicious. Seb and Ophelia loved them. Atticus, after eagerly devouring the remnants left in the bowl decided he didn’t like them. Contrary child. It isn’t at all frustrating when a child will happily lick the bowl and then refuse to try the end product said no mum ever! He did end up gobbling one up later and declared how yummy it was…

These fruity flapjacks were made with coconut oil so are dairy free. The oats could easily be substituted for gluten-free oats. I love it so much when a recipe can easily adapted to make it suitable for everyone!

Ingredients

  • 175g coconut oil
  • 175g golden syrup plus 1 tbsp to coat the rhubarb
  • 175g light brown sugar
  • 350g oats
  • 250g rhubarb
  • 250g strawberries
  • 50g desiccated coconut
  • 50 flaked almonds

Method

  1. Preheat the oven to 160ºc fan and grease and line a brownie tin.
  2. Slice the rhubarb (Atticus needed help with this as it is very hard before cooking) and mix with 1 tbsp of golden syrup and roast in the oven for 15 minutes.
  3. Slice the strawberries (pay close attention to the kids at this point, as if yours are anything like mine they will try to sneak copious amounts of strawberries and you may well have to replenish your stock!)
  4. Measure out the coconut oil, golden syrup and sugar and place in a sauce pan and put over a low heat and mix until melted and stir to combine.
  5. Put in the oats, desiccated coconut and flaked almonds and mix well. Add the sliced strawberries and the rhubarb. Please beware as the golden syrup coating them will be very hot. Atticus carefully slid them in with the spoon while I held the hot baking tray.
  6. Cook in the oven for 25-30 minutes. Leave to cool completely in the tin before removing them and slicing. The result is a beautifully moist and sticky flapjack, with a fruity flavour!

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