Sugar-free Apricot and Coconut Flapjacks
Welcome to Babies Love Weaning, this is my first official blog and I’m very excited, up until now I have been using my Facebook page to share my recipes. But these Sugar-free Apricot and Coconut Flapjacks have been so well received, I thought they deserved a blog post. They are perfect for weaning and a fabulous finger food for toddlers.
My name is Amy and I’m a massive foodie, I even dream food.
I’m a primary school teacher and have a little boy, OB, who as just turned 2.
Cooking is my chance to unwind and have a little down time after a tough day at work.
Since going back to work after my maternity leave, it also helps me feel like I’m still looking after him during the day.
Usually in my cooking, I leave out salt and sugar. I figure he gets enough of both from the different things he eats through the day.
This is one of my favourite recipes that I’ve made.
Sugar free flapjacks
When my niece came and stayed with me a few months ago, I thought I’d get a few Aunty points by making sone yummy sugar free oat bars.
However, according to her they were dry! Cheeky sausage. OB loved them and scoffed the lot, but I was then on a mission to make them gooey.
This is the recipe I’ve come up with. OB and Mr M have devoured the weeks worth that I’ve made in 2 days, so I’m assuming they’re quite nice. But I haven’t had them niece approved yet.
I’ve added honey into this recipe, so the recipe as it is isn’t suitable for children under one.
The honey can simply be missed out of the recipe. It will still work well, but might be slightly less gooey. Or you could replace it with golden syrup if you’d prefer.
To make this recipe you will need:
2 golden delicious apples,
6 to 7 tbsp of water
200g of rolled oats,
40g of dessicated coconut ( sugar free)
80g of dried apricots, chopped up, I cut them into 6,
100g of butter
3 tbsp of honey, this is optional.
Start by peeling and chopping 2 golden delicious apples. Put them in a pan with just enough water to cover and simmer for approx 20 minutes, until the apples are soft enough to mash or begin to fall apart. You may need to top up the water as you go, but ideally you don’t want any water left when the apples are cooked, so add a bit at a time.
While the apples are cooking, add:
200g of rolled oats,
40g of dessicated coconut (make sure it’s sugar free)
Into a bowl and mix to combine.
When the apples are soft mash them down. It’s up to you how smooth you make the mash. I tend to leave it quite lumpy. Partly through laziness and partly because the lumps of apple add to the final flapjack.
In the same pan, slowly melt 100g of butter and 3 tbsp of honey, if you’re using it.
Add the apples and the apricots, stir in and remove from the heat.
Pour the melted butter mixture of the oats and stir well. The mixture should just start clumping together.
Transfer into a tray and bake at 175 for approx 20 minutes or until golden.
Leave to cool before slicing into squares.
These should keep upto a week in an airtight container, but we never have any left that long.
Hope you enjoy the recipe, please like or share if you do.
Enjoy the weekend, Amy x