We are all about Davina McCall’s refined sugar free flapjacks so thought it only fair we share the recipe
With only five ingredients, this refined sugar free flapjack recipe is everything we love about Davina McCall. Straight to the point and hard working. Enjoy!
You will need:
200 gunsalted butter
250 ml honey
150g chopped dates
400g porridge oats
100g desiccated coconut
- Preheat the oven to 180°C/160°C Fan/Gas 4. Line a 30 x 20cm tin with baking parchment.
- Put the butter, honey and dates in a saucepan over a low heat. Melt them together, crushing the dates with a wooden spoon so they break up into the butter and honey and get all lovely and squidgy. Stir in the oats and coconut and mix thoroughly.
- Pack the mixture into the prepared tin and bake for 20–25 minutes until golden brown. The flapjacks will still seem soft at this point, but don’t worry – they’ll firm up once cool.
- Remove the tin from the oven and immediately score the surface into about 15 squares. Leave the flapjack to cool in the tin, then cut it into squares.
Taken from 5 Weeks To Sugar-Free by Davina McCall