Jumping jack flap

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I found some of my old goals and resolutions written down the other day. And there, in black ink, was my overwhelming desire to make healthy breakfast bars. I know, most people want world peace. I just wish for something healthy to stop me eating chocolate at 10 AM.

So, I actually tried it yesterday. No sugar flapjacks. Or, more specifically, virtually no sugar flapjacks. Here’s what I did:

I used the pile of windfall apples that were lying around going mouldy to make a massive batch of apple purée. No sugar, just apples peeled and chopped and cooked up in a bit of boiling water. The picture here shows how much is left over from an entire pan. Then I mixed that apple with some breakfast oats. I didn’t measure afraid but I made it until it was a substantial, sticky mess. Then I realised this would have to stay together after cooking. So I added about an ounce if butter better. Then I realised it didn’t taste very interesting.

I used the pile of windfall apples that were lying around going mouldy to make a massive batch of apple juice. No sugar, just apples peeled and chopped and matched in boiling water. The picture here shows how much is left over from an entire pan full. Then I mixed that with some breakfast oats. I didn’t measure afraid but I made it until it was a substantial, sticky mess. Then I realised it would have to stay together after it is cooked. So I added about 1oz butter.

Then I realised it didn’t taste very interesting. I understand that’s quite an important part of the baking process. So I added in some apricots chopped up and a couple of tablespoons of sugar. I had lost my no sugar mojo by then.

Spread the whole lot out onto a baking tray lined with greaseproof paper and stick in the oven until it looks cooked. Oh yes, switch on the oven too.

I have to say, they tasted really quite good in the end. Very healthy and not bad. We had them after lunch today with squirty cream on top!

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