PISTACHIO + RASPBERRY FLAPJACK RECIPE
The raspberries + pistachios turn these bars into something magical.
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!
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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.