Almond Butter & Blackcurrant Crumble-Topped Flapjacks (NO BAKING REQUIRED!)

wp-1486915102528.jpgSince my last no-bake PB & J Flapjacks were such a success (recipe right here) -and I need some cheap and easy portable snacks now I’m back at uni- this weekend just gone I decided to try out a new flavour combination. And I think I like this better than the original.

Slightly sweet, crunchy almond butter and tart blackcurrant jam actually make for a winning combination. These bars are super-easy to make in very little time, and then you can leave them in the fridge to set and do the rest of the work for you. They come out with plenty of flavour, and a wonderful, decadently chewy texture- whilst still holding their own shape. Wrap them up and take them out with you, or serve with ice cream for a fast and delicious dessert…

Ingredients

  • 3 cups porridge oats
  • 1 cup almond butter, I used the Meridian Crunchy Almond Butter
  • 1/2 cup blackcurrant jam, I used the Meridian jam (which is refined sugar-free, as an added bonus)
  • 1/3 cup runny honey
  • 1/4 cup unsweetened almond milk
  • Pinch of cinnamon

Method

  • Line a baking tray with greaseproof paper and set to one side.
  • In a large mixing bowl combine the oats and cinnamon.
  • Into a smaller bowl place the almond butter and the honey. Place into the microwave and heat on full power for a few seconds, until the almond butter has softened slightly. Whisk the almond butter and honey together, then make a well in the oats and pour it in.
  • Using a spoon bring the wet and dry ingredients together as best you can, before adding in the almond milk and getting your hands in. Once a kind of rough dough ball has formed, you’re ready for the next step.
  • Take roughly 2/3 of the mixture and press it into the base of the tray you prepared earlier. Press down firmly. Spoon the jam over the base, spreading it out into an even layer. Take the remaining mixture and scatter it over the jam covered base, pressing down lightly to ensure that it sticks.
  • Place the tray, covered with foil, into the fridge overnight. In the morning cut the flapjacks in to 16 fingers. You can store these in an air tight tub in the fridge for around 4 days (they’re usually best on day two, when they’ve further firmed up).
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