These are probably my favourite baked good I’ve made to date!!!
I made them four times in a row, and felt totally domestic goddess until I realised domestic goddesses do not plough through 40 flapjacks in ten days. Woops!
These flapjacks taste like a cross between a homemade crunchy peanut butter cookie, a Christmas time jam thumbprint shortbread and a perfectly buttery flapjack bought at a village fete. Not that I have ever done that, but I definitely have this feeling.
Although these bars are definitely sweet enough to work as dessert with vanilla ice cream, they are also substantial enough to work as breakfast without giving yourself sugar shakes or flipping out in meetings (insight into my ‘professional’ life).
They are (nearly, except for the cranberries) refined sugar free, egg free and can also be gluten free, if you use the right oats. They are so easy to make and I even increased the healthy fats and decreased the sugar, just to make them more sustaining.
Yep, I did that. I adapted a recipe to make it healthier and it still tastes … AMAZING!!
Not only do these bars make a perfect breakfast or snack, they can also ‘work as lunch or dinner too. I happen to know this because, after I first made them, I basically gave up on ’normal food’ for a few days.. like I went on strike until normal food started tasting as good. Generally I only go on ‘normal food strike’ over the
chocolate Easter period, so that is saying something.
It might sound weird to say these are my favourite thing we’ve made… but I have always had an obsession with baked goods like this. Growing up my favourite dessert was always the flapjack, and when I was a teenager I fell in love with the giant peanut butter cookie. Flapjacks remind me of tea houses and swings (and tantrums). Peanut butter cookies remind me of Hopkins Street Bakery, discovering ‘verylongphoneconversationswithgirlfriends’ and trying to work out the lyrics to Nirvana.
In a way then these flapjacks are like the story of my life … with strawberry jam thrown in there, which is totally fine by me. If you like soft-bake flapjacks, peanut butter and strawberry sweetness, then I know you will like these bars.
I wish I could say – especially since they are so ‘me appropriate’ – that the idea for these bars was entirely my own creation … but I was actually inspired by a comment from little Ashley at Baker By Nature. Ashley commented on a desire to create PB&J granola bars which, as you will now understand, was like too ‘me’ for words. Immediately after reading this I googled soft bake flapjacks (because I don’t like crunchy bars) and I adapted this recipe I found. I took out the honey, reduced the sugar and added some more peanut butter & butter for additional staying power (and taste on account of the reduced sugar!). I then tweaked the toppings for a PB&J flavour, added some jam and woila!
My favourite breakfast meets dessert meets trip down memory lane.
Thank you so much Ashley – your raspberry buttermilk cake is sooo on my wish list for next.
If you like PB&J please make these bars tonight! Then you will have awesome breakfasts (and lunches and dinners) all weekend long!
|PEANUT BUTTER AND JELLY FLAPJACKS – adapted from Hugh’s recipe Servings: 10Total Time: 40 – 45 minutes (Cooking Time 30 – 35 minutes, Preparation Time 10 minutes)Ingredients:150g butter (in the US this is just over 1 stick, you don’t need to be too precise…)100g unrefined brown sugar (heaping half cup)
150g all natural peanut butter (9 tablespoons)
200g porridge oats (2 cups)
150g dried sweetened cranberries (2 big handfuls)
4 tablespoons fruit preserves (this brand is added sugar free and delicious)
Cooking Notes: You must, must, must make sure you let them cool properly before trying to cut (lesson learned batch 1). You must, must, must also not forget the jam (batch 2). You can reduce the butter and they will be less crumbly, but also a bit less flavourful (batch 3).
Probably a good thing I baked 4 batches after all!