Dried Cherry and Cranberry Flapjacks

Vegetarian treats made with oats, dried fruit, and honey, baked until golden and served with a white chocolate dipping sauce.

Baking Vegetarian Dessert Sweet Back-To-School

Estimated Nutrition

	Per Serving	Total
Calories	712.6 kcals	4275.5 kcals
Carbohydrates	71.4 grams	428.2 grams
Fat	44.7 grams	268.4 grams
Protein	7 grams	42.1 grams

Cook Time

25 mins

Produces

6 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

BakingIngredients

80
g

Soft Light Brown Sugar

100
g

White Chocolate

broken into pieces, for dipping sauce

CondimentsSauces

80
ml

Clear Honey

Dairy

150
g

Butter

cubed

100
ml

Double Cream

for dipping sauce

Fruits

80
g

Dried Cherries

80
g

Dried Cranberries

GrainsCereals

250
g

Rolled Porridge Oats

Liquids

25
ml

Cherry Brandy

for dipping sauce

NutsSeeds

1
tbsp

Desiccated Coconut

50
g

Hazelnuts

shells removed, chopped

Steps

Preheat the oven to 180°C.
Melt the butter, sugar, and honey together in a pan over medium heat.
Stir in the oats, cherries, cranberries, coconut, and hazelnuts.
Pour the mixture into a greased 30cm x 20cm baking tin and smooth the top.
Bake for 20 minutes or until golden-brown and bubbling.
Cool the flapjacks before turning out of the tin and cutting into squares.
Heat the cream in a pan, then stir in white chocolate and brandy until smooth.
Serve the flapjack squares with the warm chocolate dipping sauce on the side.