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

Calories

712.6

kcal / serving

4275.5 kcal total

Carbs

71.4g

per serving

428.2 g total

Fat

44.7g

per serving

268.4 g total

Protein

per serving

42.1 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Soft Light Brown Sugar

100

White Chocolate

broken into pieces, for dipping sauce

CondimentsSauces

Clear Honey

Dairy

150

Butter

cubed

100

Double Cream

for dipping sauce

Fruits

Dried Cherries

Dried Cranberries

GrainsCereals

250

Rolled Porridge Oats

Liquids

Cherry Brandy

for dipping sauce

NutsSeeds

tbsp

Desiccated Coconut

Hazelnuts

shells removed, chopped

Method

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.