meet the bakewell tart’s cheeky cousin... chewy, jammy flapjack bars you won’t want to share!
ingredients
- 150g rolled oats
- 50g blitzed rolled oats (or oat flour)
- 150g dairy-free margarine or coconut oil
- 120g Sweet Freedom LIGHT SYRUP
- 80g ground almonds
- 2 tsp almond butter
- 2-3 tsp almond extract
- 100g chopped glacé cherries
- 2 tbsp cherry jam (optional, for middle layer)
- flaked almonds, for topping
make
- Preheat oven to 180°C (160°C fan) / 350°F.
- Melt together the margarine/coconut oil, almond butter, and Sweet Freedom LIGHT SYRUP in a saucepan over a gentle heat until smooth.
- Stir in the oats, ground almonds, almond extract, and chopped glacé cherries until well combined.
- Divide half the flapjack mixture evenly between 6 square silicone moulds.
- Spread with cherry jam if using.
- Top with the remaining flapjack mixture and press down lightly. Sprinkle with flaked almonds.
- Bake for 20–25 minutes until golden at the edges.
- Cool completely in the moulds before removing. Once cooled, cut each square in half to make 12 bars.
tips & twists!
- Drizzle with Sweet Freedom CHOC SHOT once cooled for a chocolate-cherry Bakewell flavour.
- Swap glacé cherries for dried cherries, raspberries or cranberries for a fruity twist.
- For added protein, stir in a scoop of almond protein powder.
