Very berry jam flapjacks - low fat and low syn
Using my basic banana flapjack recipe, you can make this slimming world variation with tasty raspberry jam inside.
Flapjacks are definitely one of my snacking favourites. Back in my pre-slimming world days, I could easily chow down about six of them... actually to be absolutely honest I'm sure I still could do that! However, at least if I do it with these lower fat, healthier ones, I stand a better chance of not piling back on the pounds. This recipe is also egg free and can be wheat-free (so long as you make sure you buy oats that are not coated in wheat, they sometimes are!)
These are easy peasy to make, even for the most novice of bakers, as they're just 'everything into a bowl' and then into the oven so not much can go wrong.
I chose Williams British Conserve for my jam because it's delicious and a really good quality, tasty filling for this recipe. You can buy it in Asda, Sainsburys and Waitrose.
Makes 9 flapjacks, each one is 4.5 syns if not using healthy extras, or if you use some of your healthy extra A and B choices you can adjust and it comes out at more like 2.5 syns per piece. This depends on what you use and how quickly you eat them (you can only use one healthy extra A and B a day) so read the ingredients list below to understand your syn count.
2 medium-sized ripe bananas, mashed up well with a fork (8 syns when cooked)
150g whole porridge oats (either 3.5 x Healthy extra B choices or 25 syns)
150ml skimmed milk (half a healthy extra A choice or 2.5 syns)
3 tbsp Williams British Conserve Raspberry Jam (6 syns)
Half a tsp cinnamon or nutmeg as you prefer
Half a tablespoon Sukrin Gold (or alternative sweetener)
1. Preheat your oven to 170, grease a small tin with frylight and then greaseproof paper. I used a tin about 25cm x 20cm but slightly smaller or larger will be fine.
2. Mix all the ingredients in with the mashed banana and mix very well. Spoon half the mixture into the tin and then add a thin layer of jam into the middle. Spoon on top the other half of the mixture so that all the jam is covered. Pop it into the oven for about 45-50 minutes or until golden and solid to the touch so that it doesn't break under your finger.
3. Allow to cool in the tin before chopping into 9 pieces and serving with a good cup of tea! I recommend keeping the flapjacks in the fridge if you're wanting to make them last a few extra days.
Enjoy and don't forget to link back to my page if you share this recipe. You can also share your pics with me on Instagram @slimmingworldrecipes.
Please note: William's British Conserve did send me samples to try and the accompanying Instagram post to this blog post is part of a paid advertising campaign. However, this recipe genuinely is wonderful and that shouldn't hinder you trying it. Thanks!