Ingredient: honey

Healthy Family Flapjacks

These healthy flapjacks are perfect to make with, and nourish, little ones. Replacing refined sugar with natural fruit sugar and nut butter, they are packed with good nutrients. Made using wholegrain oats from Bob’s Red Mill, a firmly family oriented company, for a recipe to enjoy for years to come!

 

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 Healthy Family Flapjacks
Course Baking
Servings
bars
Ingredients
  • 50 g dairy free butter plus extra for greasing
  • 2 tbsp Almond butter
  • 3 tbsp honey
  • 2 medium ripe bananas mashed
  • 1 medium apple grated
  • 250 g rolled oats we used Bob's Red Mill Quick Cook Oats
  • 85 g dried apricot chopped
  • 100 g raisins
  • 100 ml apple juice
Course Baking
Servings
bars
Ingredients
  • 50 g dairy free butter plus extra for greasing
  • 2 tbsp Almond butter
  • 3 tbsp honey
  • 2 medium ripe bananas mashed
  • 1 medium apple grated
  • 250 g rolled oats we used Bob's Red Mill Quick Cook Oats
  • 85 g dried apricot chopped
  • 100 g raisins
  • 100 ml apple juice
Instructions
  1. Heat oven to 160C. Grease a 20cm square tin. Prepare the ingredients.
  2. Heat the dairy free butter, almond butter and honey in a small pan until melted. Mash the banana, add the grated apple and 100ml apple juice, mix to combine with the butter mixture.
  3. Tip the oats and dried fruit into a large bowl. Pour in the combined banana and apple mixture and stir until everything is well combined.
  4. Tip into the tin and press with a spoon to compact the mixture.
  5. Bake for 45 mins until golden. Once cooled, slice into bars.
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Gluten Free Chocolate Orange Christmas Cake

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 Gluten Free Chocolate Orange Christmas Cake
This recipe is an adaptation of Nigella's chocolate fruit cake (making it gluten-free and orange flavoured!). As Christmas cake contains very little flour it's really simple to make it gluten free, especially with Bob's Red Mill Gluten Free 1:1 baking flour. You just need to replace wheat flour with 1:1 baking flour in any recipe to the same ratio! Happy gluten-free baking this Christmas.
Course Baking, Christmas
Prep Time 60 minutes
Cook Time 1.5-2 hours
Servings
20cm round cake
Ingredients
  • 300 g dried prunes
  • 375 g dried mixed fruit
  • 100 g dried candied peel
  • 175 g dark muscovado sugar
  • 175 ml honey
  • 125 ml cointreau
  • 3 single oranges juice and zest
  • 4 tablespoons cocoa
  • 2 tsp Mixed Spice
  • 175 g butter
  • 3 large eggs beaten
  • 150 g Bob's Red Mill Gluten Free 1-1 Baking flour
  • 75 g Ground almonds
  • 1 shot espresso
  • 0.5 tsp Baking powder
  • 0.5 tsp bicarb soda
Course Baking, Christmas
Prep Time 60 minutes
Cook Time 1.5-2 hours
Servings
20cm round cake
Ingredients
  • 300 g dried prunes
  • 375 g dried mixed fruit
  • 100 g dried candied peel
  • 175 g dark muscovado sugar
  • 175 ml honey
  • 125 ml cointreau
  • 3 single oranges juice and zest
  • 4 tablespoons cocoa
  • 2 tsp Mixed Spice
  • 175 g butter
  • 3 large eggs beaten
  • 150 g Bob's Red Mill Gluten Free 1-1 Baking flour
  • 75 g Ground almonds
  • 1 shot espresso
  • 0.5 tsp Baking powder
  • 0.5 tsp bicarb soda
Instructions
  1. Preheat the oven to 150°C. Double line your 20cm round cake tin.
  2. Put the fruit, butter, sugar, honey, cointreau, orange juice and zests, spice and cocoa into a large wide saucepan and bring to the boil gently, stirring as the butter melts. Simmer for 10 minutes, and then take off the heat and leave to stand for 30 minutes.
  3. Let the mix cool. Add the beaten eggs, flour, ground almonds, baking powder and bicarbonate of soda and combine.
  4. Pour into your prepared cake tin and bake for 1.5-2 hours until a skewer inserted comes out clean.
  5. Store wrapped in baking paper in an airtight container.
Recipe Notes

Check out how we decorated this cake here.

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