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  • Writer's pictureKatie Moore

PISTACHIO + RASPBERRY FLAPJACK RECIPE

The raspberries + pistachios turn these bars into something magical.
Pistachio + Raspberry Flapjack Recipe


It is so easy to grab the pre-made "healthy" bars from the supermarket + yes they do tick the box for saving time. BUT really that is the only box as for flavour, knowing exactly what is in the bars (to make sure they are healthy) + the joy of eating what you have baked then making your own, wins every time!





 

INGREDIENTS

  • 100g Pistachios shelled + roughly chopped

  • 200g Fresh Raspberries

  • 400g Porridge oats

  • 6 tbsp honey

  • 1 tsp Vanilla

  • 100g Unsalted Butter

Step 1: Prepare


Grease a square 20cm baking tin and preheat your oven to 220°c (220°c fan / gas mark 7)

Step 2: Crush


Add 2/3 of the raspberries into a bowl (save the rest for topping) with a fork crush the raspberries until they are slightly pureed with no whole raspberries.



Step 3: Melt


In a large saucepan, heat the honey, butter, chopped pistachios, vanilla extract gently until the butter has fully melted. Remove from the heat and then add the porridge oats. Mix until the oats are fully coated with the butter mixture.


Step 5: Layer


Pour half of the oat mixture into the tin and press down to fill all of the corners. Pour the raspberry mixture over the oats + spread out evenly. Then finish with the remaining oat mixture + decorate with the reserved raspberries.


Step 6: Bake


Bake in the oven for 10-15 minutes, then leave to cool before slicing.


Step 7: Store


Leave to cool fully + then store in an airtight container + enjoy during the week.

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