Whenever we have a play date with some of James’ friends, and one of the Mummies reaches into her bag for a snack for them all, all the kids will come charging over like wild animals that haven’t been fed in days! There are so many snacks out there to buy in the supermarket, some good and some bad, but for me there is something really nice and rewarding having James eating one of my snacks that is not only tasty but that's healthy as well.
These flapjacks will last up to a week in an air tight contained.
125g Dried Apricots
150ml boiling water
100ml Olive Oil
200g Porridge Oats
Chop the dates & apricots and place in a bowl, pour the boiling water over, stir and cover and leave overnight.
Blend the dates, apricots and water to a paste.
Heat the paste and olive oil in a pan until it comes together - approx 5 minutes, remove from heat.
Press into a well greased 20cm x 20cm square pan - I use a sandwich bag over my hand for this preventing the mixture to stick to my fingers.
Bake in a preheated 180C oven for 18-20 minutes, until lightly browned.
Cut the flapjacks into squares and allow to cool fully in the tin before removing.