I’ve lost count of the number of times I’ve tried – and failed – to make a flapjack as soft, chewy and delicious as the traditional kind, but without the buckets of butter and sugar that are usually called for. Everything I made was either rock hard, fell apart in my hands, or tasted far too healthified for my liking. Whilst I care about eating well, I don’t believe that taste should be sacrificed in the process; what is the point in eating something just because it’s mildly less unhealthy than a far tastier alternative? Better to have one real, unhealthy, delicious flapjack than 10 mediocre healthified ones, I say.
So I gave up for a while, resigning myself to the fact that flapjacks could only ever be butter and sugar laden and that I’d just have to deal with it. Until, that is, essay procrastination gave way – as it so often does – to a burst of creativity in the kitchen. Instead of trying yet another complex and dubious looking “healthy flapjack” recipe, I took a standard, popular flapjack recipe (from BBC Good Food, a wonderful and frequent source of cooking inspiration) and simply replaced the standard ingredients for more nutritious alternatives. Butter became almond butter, brown sugar became chopped dates, and golden syrup became pure, unrefined maple syrup (I’m sure honey would work well too!). I tried both baking and freezing; freezing worked far better. The overall result? My favourite flapjacks to date. These are soft and chewy but hold together well. And, according to MyFitnessPal, each one contains 9g of protein and 6g of fibre. Don’t mind if I do.