Sugar Free Flapjack - makes 12 - 16
150g Ready to eat stoned prunes
5 tbsp Satsuma juice (approx 2-3 satsumas) or use orange juice
150g Butter (or use margarine)
200g Porridge Oats
1/2 tsp mixed spice
1/2 tsp cinnamon
Preheat the oven to 170oC / 350F.
Melt the butter in a saucepan and start to melt over a gentle heat. In the meantime, juice the satsumas and put in a jug with the prunes. It is worth checking they are actually stoned by either cutting them in half or squeezing them before putting them in, I found a stone in the pack I was using. Blend the prunes with the juice as best you can, they won't blend completely.
Once the butter is melted, add the prune goo and the sultanas, combine and take off the heat.
Then weigh out the remaining ingredients. Prepare a baking dish by lining with greaseproof paper. I use a bit of spray oil on it to make sure the flapjack doesn't stick.
Mix the remaining ingredients into the butter mixture and then press into the lined dish. Bake for 20-25 minutes or until starting to brown on top.
Score while still in the baking dish but leave in the dish until pretty much cold, otherwise it will all break apart. Then lift out by the baking paper (carefully) and fully cut into pieces and allow to completely cool
I like the autumnal feel of this dish so I've linked it up to crumbs and chaos here.