I had a request recently on a wls forum for a bariatric-friendly flapjack recipe. It wasn’t something I had to hand and did seriously wonder whether it was possible to make a reasonably low fat and low sugar version. I’m glad to report that my first atttempt was a great success! I replaced the usual butter or margarine for low-fat spread or light butter; golden syrup with agave nectar (or syrup); and sugar with sweetener and grated carrots. The result is a very moreish mouthful. A little crumblier than a traditional flapjack it would also be fantastic lightly crushed and sprinkled over fat-free thick Greek yogurt.
Agave nectar is available from many supermarkets and health food stores. I bought mine from Sainsburys.
These will keep in a tin for 3-4 days…if they last that long!
SEEDED CARROT AND OAT FLAPJACKS
175 g/3/4 cup low-fat spread or light butter
200 g/7 oz agave nectar (or agave syrup)
4 tbsp granulated Splenda sweetener
200 g/7 oz grated carrots
350 g/12 oz porridge oats
50 g/2 oz mixed seeds (sunflower, pumpkin or linseed for example)
75 g/scant 1/2 cup seedless raisins/seeded raisins
1. Preheat the oven to 190 C/375 F/gas mark 5. Line a shallow 30 x 20 cm/12 x 8 inch shallow cake tin/pan with baking parchment or non-stick easy glide.
2. Melt the low-fat spread or light butter in a pan with the agave nectar and sweetener.
3. Mix the carrots with the oats, seeds and raisins. Pour over the melted mixture and mix well to combine. Spoon into the prepared tin, press down firmly and level the surface.
4. Bake in the oven for about 40-45 minutes until crisp and golden brown. Leave to cool in the tin then turn out and cut into slices with a sharp knife to serve.
MAKES 14 SLICES
WLS PORTION: 1/2-1
V suitable for Vegetarians
CALORIES PER SLICE: 203
Image courtesy of the National Association of British and Irish Millers