Try our peanut butter flapjacks then check out our classic flapjacks, date flapjacks, vegan flapjacks and more flapjack recipes.
Ingredients
- unsalted butter 75g
- golden syrup 4 tbsp
- crunchy peanut butter 100g
- rolled oats 200g
- raspberries 100g
RASPBERRY COULIS
- raspberries 250g
- lemon ½, juiced
- icing sugar 2 tbsp
- cornflour 1 tbsp
Method
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Step 1
To make the raspberry coulis, tip the raspberries, lemon juice, icing sugar and the cornflour into a pan and cook gently until the raspberries have softened and made a thick coulis. Push through a fine sieve into a bowl. Cool.
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Step 2
Heat the oven to 180C/fan 160C/gas 4. Melt the butter, golden syrup and peanut butter in a small pan. Tip the oats into a bowl and pour in the melted mixture from the pan and stir well. Gently fold in the raspberries and then drizzle in the raspberry coulis, and fold a few times to ripple. Tip into a lined 20cm square tin and press down. Put into the oven for 20-25 minutes or until browned at the edges. Cool completely then cut into 12 bars.
Nutritional Information
- Kcals 211
- Fat 11g
- Saturates 4.3g
- Carbs 21.8g
- Sugars 9.2g
- Fibre 2.9g
- Protein 4.8g
- Salt 0.1g